Skillet Greens With Runny Eggs, Peas and Pancetta
Whether you serve it for brunch or supper, this dish of skillet-baked eggs, greens and crunchy bits of pancetta is a light but deeply savory meal. In spring, ramps give the chard a particularly pungent kick, but milder scallions work just as well and are a lot easier to find all year round. If you want to make this vegetarian-friendly, skip the pancetta and add a dusting of cheese right at the end. Serve this with a side of toasted country bread or scoop it out onto a bed of buttery polenta.
- Total:
- Serves: 4 persons
Ingredients
- 2ounces pancetta or 2 thick-cut slices bacon, diced
- 3tablespoons extra-virgin olive oil
- 1bunch ramps or scallions, thinly sliced, whites and greens separated
- 2bunches red, rainbow or Swiss chard, stems thinly sliced and leaves coarsely chopped
- 2garlic cloves, finely grated or minced
- ¼teaspoon fine sea salt, plus more to taste
- Pinch of red-pepper flakes
- ¾cup chicken or vegetable broth, or water
- ⅔cup fresh or frozen peas (you don’t have to thaw them if frozen)
- 6large eggs
- Toasted country bread or baguette, for serving (optional)
Instructions
Step 1
Add pancetta and 1 tablespoon oil to a 10-inch skillet and turn the heat to medium. Cook, stirring occasionally, until fat has rendered and the pancetta is golden brown and crisp, about 5 to 7 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate.Step 2
To the same skillet, add remaining 2 tablespoon oil, ramp or scallion whites, and chard stems, and cook until softened, stirring occasionally, about 7 minutes. Stir in garlic, salt and red pepper and cook for another 1 to 2 minutes, until fragrant.Step 3
Add the chard leaves, ramp or scallion greens, and broth, set the heat to medium-low, and cook partly covered, until very soft and silky, stirring occasionally, about 20 minutes. If using fresh peas, add them during the last 5 minutes of cooking; if using frozen peas, stir them in when the greens are cooked.Step 4
Crack eggs into the greens. Season eggs with salt and pepper, then cover pan completely and cook until eggs are cooked to taste, 5 minutes for very runny, 7 minutes for jammy. Sprinkle with pancetta and serve with toast if you like.