Wilted greens, jammy eggs, oil drizzled over everything. Breakfast that feels like it matters. The oil soaks into the greens and makes the eggs taste richer.

Ingredients

• 2 teaspoons olive oil (for cooking – can use SELMA)
• 3 cups baby spinach or chopped chard
• 4 large eggs
• 2 tablespoons SELMA Extra Virgin Olive Oil (to finish)
• Salt and pepper to taste

Directions

1. Heat 2 teaspoons olive oil in a nonstick skillet and wilt 3 cups greens for 1 to 2 minutes.
2. Make 4 small wells and crack in 4 eggs. Cover and cook until the whites are set.
3. Season with salt and pepper, then drizzle 2 tablespoons SELMA Extra Virgin Olive Oil over the eggs and greens.