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Scrambled Eggs with Mustard Greens


2 tablespoons olive oil
4 cups roughly chopped mustard greens
1/2 medium red onion, diced
1 clove garlic, minced
6 large eggs
3 scallions
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon fine sea salt
Pinch of black pepper
1 small baguette, sliced
3 radishes, thinly sliced
A few sprigs of fresh parsley, chopped, to garnish


  1. Heat the oil in a large skillet over medium heat. Add the mustard greens, red onion and garlic. Sauté for about 3 minutes, just until greens are wilted and onion and garlic are fragrant.
  2. Meanwhile, whisk together the eggs and scallions in a large bowl. Season with crushed red pepper flakes, salt and pepper. When the greens are ready, add the eggs to the skillet. Cook, stirring occasionally, until the eggs are scrambled and fully cooked, 3 to 4 minutes.
  3. While eggs scramble, toast your bread in a toaster oven or regular oven until lightly browned.
  4. To serve, scoop the scrambled eggs onto the toasted bread and garnish with sliced radishes and chopped parsley.

Serves 4