Skillet Greens With Runny Eggs, Peas and Pancetta
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By cooking.nytimes.com
Skillet Greens With Runny Eggs, Peas and Pancetta
Instructions
Cook:30min
Updated at: Thu, 21 Nov 2024 17:16:19 GMT
Nutrition balance score
Good
Glycemic Index
39
Low
Glycemic Load
6
Low
Nutrition per serving
Calories312.3 kcal (16%)
Total Fat22.9 g (33%)
Carbs12 g (5%)
Sugars3.6 g (4%)
Protein16.6 g (33%)
Sodium994.3 mg (50%)
Fiber3.9 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
2 ouncespancetta
2 thick-cut slices bacon, diced
3 tablespoonsextra-virgin olive oil
1 bunchramps
or scallions, thinly sliced, whites and greens separated
2 bunchesred chard
or Swiss, stems thinly sliced and leaves coarsely chopped
2garlic cloves
finely grated or minced
¼ teaspoonfine sea salt
plus more to taste
red-pepper flakes
¾ cupchicken broth
or vegetable, or water
⅔ cupfresh peas
or frozen, you don’t have to thaw them if frozen
6eggs
large
country bread
Toasted, or baguette, for serving, optional
Instructions
View on cooking.nytimes.com
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