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Greens with Bacon and Eggs
Cook time: 30 Minutes
- 1 lb of wild mustard greens (or any other greens)
- 4 large eggs
- 2 pinch salt and pepper to taste
- 1/4 cup butter
- 2 Slices of bacon
Boil greens in a large pot with 2 cups of salted water for 10-15 minutes to reduce bitterness, till the water is bright green.
Drain the greens in a colander.
Heat the butter in a skillet, and saute the greens with the bacon for 5 minutes, stirring constantly.
Move greens and bacon to the side of the pan and crack all four eggs into the side of the pan. Cover and let cook until the center of the eggs is the desired doneness. Season with pepper.
Put greens on a plate, top with eggs and serve immediately.
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This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Chad Walding nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement, or lifestyle program.