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Eggs with Sautéed Shallots & Greens

Servings 1


  • 1 whole organic pasture-raised egg
  • 1 organic pasture-raised egg yolk
  • 1 cup of collard greens or spinach chopped
  • Chopped shallot to taste
  • Coconut oil for cooking
  • Pinch of pink Himalaya sea salt


  • Start by heating a large skillet over medium heat with coconut oil.
  • Add the eggs and cook over easy or to your liking. This recipe is also great served as an omelet. 
  • Remove the eggs from the pan and add additional coconut oil. Sauté the collard greens and shallots for 5-7 minutes until the collards are wilted and the shallots have started to caramelize.
  • Serve the sautéed greens with the eggs and season with a pinch of salt.
  • Enjoy while warm.