Eggs are, quite possibly, one of my favorite foods. Full of protein, vitamins, minerals and healthy fats — all for 70 calories a pop (for a large egg).

Enough about nutrition, though. Let’s focus on the best part of an egg: the yolk. That perfectly runny, unctuous, food porn-worthy (I’ll admit I enjoy egg yolk porn from time to time), delicious yolk.

While frying, poaching and baking (see my recipes for Eggs Baked in Spaghetti Squash Nests and Eggs Baked in Tomato Sauce) are great and all, my latest creation, which I call “nestled eggs”, definitely takes the yolk cake.

It’s a super-easy and versatile recipe, first off. Just saute fresh, frozen or leftover vegetables, plop some eggs in and top with olives, hummus, sweet potatoes, whatever! 

It’s also a leave-it-alone kind of recipe. Once you plop the eggs in and cover it, you can go get ready for the day. I generally do my makeup and get dressed while this is cooking.

Now that’s just good time management.

Nestled eggs make for a satisfying, low carb, paleo-friendly, gluten-free breakfast, lunch or dinner. It’s also a great way to get some extra vegetables into your day.

Eggs Nestled in Vegetables

This is a very flexible recipe. Try it with a vegetable of choice, or even use leftover vegetables. Finish it off with toppings of choice. Some of my favorites include Kalamata olives, hummus or pesto for dipping and balsamic vinegar.

Yields: 1 serving

Ingredients:

• 2 cups greens or other vegetable of choice (I used locally-grown beet greens — the stems from my beets — above)
• 1 tsp olive oil or coconut oil
• 1 clove garlic, minced (optional)
• 2-3 eggs, depending on how hungry you are
• Toppings/sauces of choice (I used 2 Tbsp. hummus, leftover sweet potatoes and a drizzle of balsamic vinegar above).
• Pinch of pepper

Directions:

1. Heat a small skillet over medium heat. Add 1 tsp. olive or coconut oil and heat for 1 minute. Add greens, or vegetable of choice, and optional garlic to the pan and saute for 2-4 minutes. 
2. Spread the vegetable mixture evenly over the bottom of the pan.
3. Crack eggs right into the vegetable mixture.
4. Sprinkle with pepper and any other spices you like.
5. Reduce heat to low and cover. Cook eggs for 5-7 minutes, or until the egg whites are set.
6. Plate the nestled eggs and serve with toppings of choice.

For dinner, I like to pair the nestled eggs with protein pancakes — perfection!

Another take on nestled eggs, made with locally-grown golden squash and garlic, topped with sliced Kalamata olives.