A farm breakfast

Given that I had two fairly large bags of pea tendrils in the fridge from past weeks' boxes, I have had a large bowl of them with over easy eggs for breakfast several times recently. I've accompanied it with a toasted slice of las week's seeded wheat bread.

Rough chop the pea tendrils before putting them in the bowl, as it makes it easier to eat later. I also cook my eggs in olive oil for this breakfast, instead of butter as I normally do, because it feels like greens are better with olive oil.

Husband will not eat this breakfast, as it has far too many greens for his taste, but I enjoy it.