Kejriwal Egg Bun

Green Eggs

What we eat as our first meal of the day can often set the tone for the rest of the day. Knowing nutrient and fiber filled leafy greens are crucial to our health, why not start the day with them? Skip the fruit jelly and try topping a piece of warm toast and peanut butter with sauteed spinach or arugula. Add thinly slices tomato or avocado and a generous amount of black pepper. Drop a poached egg on lightly braised kale and top if off with aromatic herbs like cilantro or basil.


A supremely simple salad like mixed lettuces tossed in a simple vinaigrette with a spoonful of sesame seeds can be a light nourishing start to the day. It’s like a shot of energy boosting bright green chlorophyll coursing through your body to give you vigor. For a simple hot breakfast, here is a recipe with endless variations.


Cook greens, any greens and top them with eggs. If using tougher greens like kale, mustard greens, or collards, cook them a little longer. You could add onions, mushrooms, potatoes, tomatoes, and all kinds of seasonings from ginger to chile. The ratio of greens to eggs is so high that you can barely see the eggs – they just become a delicious binder to the eggs, and you can eat them out of the pan.

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Cook Time

30 Minutes



Step 1
In a wide non-stick frying pan over high heat, warm the ghee or olive oil. When the fat is sufficiently hot, pop the mustard seeds. This takes only a few seconds then immediately add the minced onions and serrano.
Step 2
Cook for a couple of minutes until the onions are wilted, then add the spinach, arugula, and salt. Toss the mixture and cover it for a minute or just until the greens appear wilted.
Step 3
Pour the eggs on top, making sure the egg mixture slides around the greens and parts of it hit the bottom of the pan.
Step 4
Cover the pan and turn the heat to low. The eggs should be ready within 3 to 4 minutes. Add herbs on top and keep the eggs covered for a few more minutes to let them set.
3 tablespoons ghee or olive oil
1 teaspoon black mustard seeds
2 stalks green onion, minced (green and white parts)
1 cup sliced cabbage
1 serrano chile, minced
6 cups baby spinach
3 cups arugula
1/2 teaspoon salt
4 eggs, lightly whisked
1/2 cup loose herbs such as cilantro or basil

Notes & Variations

  • If adding finely diced raw potatoes, add them with the green onions and cook until done, which should be no more than 5 to 7 minutes.
  • 4 eggs make a very light breakfast – increase the egg count to 6 to 8 eggs if you like; just remember to cook it longer.
  • Enjoy the eggs on their own or with toast or tortillas.

Stock Your Pantry

Arugula is one of our favorite greens.

Make it one of yours to by making the recipes below!