Skillet Greens With Runny Eggs, Peas and Pancetta
100%
0
By cooking.nytimes.com
Skillet Greens With Runny Eggs, Peas and Pancetta
Instructions
Cook:30min
Updated at: Sat, 10 Jan 2026 21:26:21 GMT
Nutrition balance score
Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.
Ingredients
4 servings
2 ouncespancetta
or 2 thick-cut slices bacon, diced
3 tablespoonsextra-virgin olive oil
1 bunchramps
or scallions, thinly sliced, whites and greens separated
2 bunchesred chard
rainbow 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
↑Support creators by visiting their site 😊
Notes
2 liked
0 disliked
There are no notes yet. Be the first to share your experience!
