Arzak Eggs and Crispy Roasted Greens
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Cook time: 
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Serves: 4 servings
A great way to poach eggs!
  • 1 lb greens (kale, chard, mustard, turnip, collard, etc), stems removed and roughly chopped
  • 3 tbsp olive oil, plus more for eggs
  • 1/4 tsp chili flakes (optional)
  • 2 cloves garlic, finely chopped
  • sea salt and freshly cracked pepper
  • 1/2 lemon
  • 4 large eggs (the best quality you can find, I like Vital Farms)
  1. Preheat oven to 400F.
  2. In a large bowl, combine the greens, olive oil, chili flakes, garlic and salt and pepper. Massage the olive oil and seasonings into the greens. Spread the greens in a single layer (you may need to use two baking sheets) and roast for 15-20 minutes, tossing the greens about every 5 minutes so they brown evenly. Cook until tender and the edges are brown and crisp. Squeeze a little bit of lemon juice over the greens, to taste.
  3. While the greens are roasting, bring a large pot of water to a simmer over medium heat.
  4. Brush a ~10"x10" piece of plastic wrap with olive oil, and place into a bowl or ramekin, oil side up. Crack in one egg and season with salt, pepper and any additional spices or herbs. Twist the ends of the plastic wrap together to create a little purse, taking care to remove any air bubbles as you twist. Tie off with kitchen twine, or a piece of rolled plastic wrap. Tie the edges to a wooden spoon long enough to fit over the pot without falling in. Place the eggs in the simmering water and cook 5-7 minutes, until the whites are set and the yolks are still runny. Remove from the water with a slotted spoon and remove the plastic wrap.
  5. To serve, place the eggs over a generous pile of greens. Sprinkle with some crunchy sea salt and enjoy!
You can use any type of hearty green for this recipe - just adjust cooking time accordingly.
Recipe by FMITK: From My Impossibly Tiny Kitchen at