Starting with peppercress last spring, at the suggestion of the weekly newsletter from Siena Farms, I occasionally have eggs over easy on top of some of my farm greens. This morning, I put together a mix of pea tendrils and grated daikon (using the large hole on the box grater).
At the Winter Market at Russell's Garden Center this past Saturday, we bought some eggs from Pete and Jen's Backyard Birds.
I fried two of them in olive oil. (I prefer to use olive oil instead of butter when I'm making eggs to go over veggies.) I salt and pepper the eggs after breaking them into the pan.
Just for me. The husband does not like green stuff with his eggs. He's missing out.