Skillet Greens With Runny Eggs, Peas and Pancetta

Name: Skillet Greens With Runny Eggs, Peas and Pancetta
Total time: 30 min
Yield: 4 servings
Ingredients: 2 ounces pancetta or 2 thick-cut slices bacon, diced; 3 tablespoons extra-virgin olive oil; 1 bunch ramps or scallions, thinly sliced, whites and greens separated; 2 bunches red, rainbow or Swiss chard, stems thinly sliced and leaves coarsely chopped; 2 garlic cloves, finely grated or minced; 1/4 teaspoon fine sea salt, plus more to taste; Pinch of red-pepper flakes; 3/4 cup chicken or vegetable broth, or water; 2/3 cup fresh or frozen peas (you don’t have to thaw them if frozen); 6 large eggs; Toasted country bread or baguette, for serving (optional)

By Melissa Clark

Total Time: 30 minutes
Rating: 4(930)
Comments: Read comments

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.

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Ingredients

Yield:4 servings

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)

Ingredient Substitution Guide

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Preparation

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.

Ratings

4 out of 5

930 user ratings

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Comments

jd6 years ago

It's easy: 3 eggs for me, one egg for the rest of you three.

Cyndy6 years ago

I don’t cook pork ( or any mammals), so I subbed mushrooms, sliced and cooked in wok till crispy, w tamari and leftover wine. Added garlic and onions and ramps. Then followed the rest. Wow. A great new dish unlike anything else.

Kara6 years ago

Can I use spinach in place of the Chard?

Anna4 days ago

I thought it was boring. Will not make again

Cam in AMS3 weeks ago

This one honestly goes unexpectedly hard. Super quick, easy, and healthy! Made the following adjustments: 1) as with almost everything NYT, you can knock the cooking fat down. Frying pancetta IN OIL? Ay yi yi… render the fat, fry the onions and garlic in it, then give it one more TBSP EVOO on the greens just to amp things 2) Swiss chard is hard to come by where I am, so I used a mix of finely chopped kale and spinach. Turned out fantastic, and took the cook time way down. Sautéed onion and garlic for about 2 mins, added the greens for 3, peas for 1, then stir it all up and crack the eggs in for another 3 3) crusty bread is a fine companion but soft polenta? With some Gouda grated in? Now we’re talking…

Ruth Parnall1 month ago

The recipe looks great, and I advise using only the leaves of ramps/wild leek. Unless harvested with permission on a private property, digging bulbs along with the leaves is considered unsustainable. They are not endangered in the wild now but will become so as they gain popularity in recipes and restaurants. They take more than a few years to grow to reproductive age, so populations do not recover quickly.

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