Submitted by: Kim
Prep Time: 5 Minutes
Cook Time: 5 Minutes
This sounds so weird but is so yummy! Like going out to brunch in a chi-chi restaurant!
Heat pan over low-medium heat. Add fat of choice - I love to cook eggs in left over bacon grease if I also make bacon, otherwise I use butter with eggs. Once butter is melted, lightly sauté 1/2 cup of greens/carrot mixture in melted butter till just wilted (about 1 minute). Reserve the other 1/2 cup for later. Add eggs, wait for them to partially set and lift sides as they cook with silicone spatula to let runny eggs cook (about 3 minutes). Using a clean plate, invert the cooked eggs, slide back into pan and cook the other side (about 1 minute). While other side is cooking, add remaining greens/carrot mixture on 1 half of set eggs and top with soft goat cheese. Use silicone spatula to fold non-veggie side over the veggie side. Turn off heat and wait about 1 minute and serve.
** I beat the eggs with 1 tablespoon organic half and half and 2 tablespoons filtered water with a pinch of Celtic Sea Salt and fresh ground pepper to taste.**