Skillet Greens With Runny Eggs, Peas and Pancetta
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 2ounces pancetta or 2 thick-cut slices bacon, diced
- 3tablespoons extra-virgin olive oil
- 1bunch ramps or scallions, thinly sliced, whites and greens separated
- 2bunches red, rainbow or Swiss chard, stems thinly sliced and leaves coarsely chopped
- 2garlic cloves, finely grated or minced
- ¼teaspoon fine sea salt, plus more to taste
- Pinch of red-pepper flakes
- ¾cup chicken or vegetable broth, or water
- ⅔cup fresh or frozen peas (you don’t have to thaw them if frozen)
- 6large eggs
- Toasted country bread or baguette, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
422 calories; 28 grams fat; 7 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 5 grams polyunsaturated fat; 22 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 24 grams protein; 959 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Add pancetta and 1 tablespoon oil to a 10-inch skillet and turn the heat to medium. Cook, stirring occasionally, until fat has rendered and the pancetta is golden brown and crisp, about 5 to 7 minutes. Use a slotted spoon to transfer pancetta to a paper towel-lined plate.
- Step 2
To the same skillet, add remaining 2 tablespoon oil, ramp or scallion whites, and chard stems, and cook until softened, stirring occasionally, about 7 minutes. Stir in garlic, salt and red pepper and cook for another 1 to 2 minutes, until fragrant.
- Step 3
Add the chard leaves, ramp or scallion greens, and broth, set the heat to medium-low, and cook partly covered, until very soft and silky, stirring occasionally, about 20 minutes. If using fresh peas, add them during the last 5 minutes of cooking; if using frozen peas, stir them in when the greens are cooked.
- Step 4
Crack eggs into the greens. Season eggs with salt and pepper, then cover pan completely and cook until eggs are cooked to taste, 5 minutes for very runny, 7 minutes for jammy. Sprinkle with pancetta and serve with toast if you like.
Private Notes
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Cooking Notes
jd
It's easy: 3 eggs for me, one egg for the rest of you three.
Cyndy
I don’t cook pork ( or any mammals), so I subbed mushrooms, sliced and cooked in wok till crispy, w tamari and leftover wine. Added garlic and onions and ramps. Then followed the rest. Wow. A great new dish unlike anything else.
Kara
Can I use spinach in place of the Chard?
mjan
I'm not clear on how you serve 6 eggs in 4 servings. How about 8 eggs?
Golem18
Really quite simple. One egg-portion per person and the presumption that two people will want seconds. Or two people will want double portions and two people will want single portions.
Jean Dowdall
Easy and delicious! I made a lot of modifications because I’m cleaning out my refrigerator before moving. Used spinach instead of chard and cooked it with garlic, ginger, scallions and cayenne. Two eggs for two people, cooked firm in five minutes. No pancetta but topped with TJ grated Asiago and cheesy breadcrumbs that I had made for another meal. Great flavor! Will make this again and maybe even for company.
Kate
This recipe is delicious. It also takes way more than 30 minutes. If you add up all the cooking times in the recipe you get 42 minutes, not including the prep. That said, you should definitely make it. We had fresh beet greens in the garden and used those in place of the rainbow chard. I don't like ramps or scallions, so left those out. Used homemade veggie broth and served over polenta. Perfect amount for three adults.
Molly
I substituted 3 sliced serrano chiles for the red pepper flakes, and added some frozen tomatillos we had on hand with the peas. I served over polenta. It was delicious.
Kate
Yes, I used beet greens from my garden and it was great. With recipes like this you can sub in any leafy green and it will work well.
Krysten Chambrot, Senior Staff Editor, NYT Cooking
You're right! That wasn't in the original recipe. The recipe has been updated to reflect that you add the ramp or scallion greens in Step 3. Thank you for flagging!
SkinnyMinnie
A serving (for the diet aware) is one egg for most. So there are two extra for the teenaged boy or the skinny granny who never gains weight no matter what she eats.
OCPA
Putting the fried pancetta on a paper towel and adding it back at the end preserves its crispy texture. You don't have to do this but you won't get the crunch of the pancetta in the finished dish unless you do.
Casper Pike
I wish I had ramps. I did add the green scallion tops when I added the chard leaves. Since I used a cast iron pan I took the pan off the heat and the eggs were perfectly cooked ie runny with the latent heat.
Cathy
John if you want the pancetta to stay crispy it needs to be drained.
Alan Bennett
Draining the pancetta after cooking will allow it to stay crisp; leaving it in a bowl with residual fat will completely ruin any crispiness you've achieved during browning and will cause the pancetta to be soggy. Your sarcasm is delightfully inappropriate! As for the soy — soy sauces vary in their salt levels. It's perfectly logical to use low-sodium soy as a way to control the saltiness of the overall dish, similarly to using low-sodium broth for soup. And don't forget, pancetta's salty, too.
Dee
How are they calling this a 30 minute recipe when the cook time, when added together, is at least 50 minutes, not counting prep work?
Lissa C
Was quite the balancing act with 2 chard bunches of greens in my 12* in chefs pan, just a heads up, happy for all the greens though. Used 2 large green garlic in place of scallions, red and rainbow chard. Beautiful. Found it to be a little bland though, might add some more seasoning next time. Quite good though. I think polenta is a nice idea, but was also good with bread.
Russ
It should be evident that, when ingredients are described as "sliced," "chopped," "diced," etc., that the Total Time does not include slicing, chopping, or dicing.
Denise
The amount of chard in "two bunches" depends on where you buy it, and what if you grow your own. How much chard (in pounds) does this recipe use?
Melissa
I think this serves 4 because there's one egg per person at dinner, if this is served with crusty garlic toast, plus the fifth egg for the person who wants another egg, and then one egg for lunch the next day on the last piece of garlic toast. At least, that's how it would be in our house. (I'm the one always planning for a good lunch.)
MCG
Made this tonight and it was fantastic, 4 eggs was great for two people with a leftover ciabatta roll I needed to use up. Added some chili crisp and splash of lemon to serve. Will be a weeknight staple for fridge clean out days!
Tracy
Made this for two (I decided to make 4 eggs even though 3 would be the reasonable math based on the recipe) with whatever I had on hand (bacon, kale, no peas) threw on some avocado and fresh jalapeños and it was an absolutely perfect dinner.
Nat B. Pace
This was a huge hit with my pancake loving partner! An omelet or skillet is not usually what he'd consider a "preferred breakfast" but this won him over! The cooking times and instructions were perfect! I added a splash extra of the broth because I felt like I had more chard than called for and it came out great. We topped our bowls with gochujang and enjoyed with toasted French bread. Don't hesitate to add this recipe to your favorites!
MegEatsManhattan
Not having ramps in February, nor wanting to spend my week’s allotment of scallions in one place, I used two leeks and a fat pinch of smoked paprika their place, and was pleased with the result. I only had one medium bundle of red chard on hand, and so, folded in a few handfuls of spinach to wilt just before adding the eggs. I would definitely make this again, as the contents of the ‘fridge may allow, without regard for the sensibilities of the pious purists amongst us. Riffing is a pleasure.
EOL greens
Great for end of life greens and friendly to substitutions based on what you have in your fridge
Shelley
Made as written only swap was beet greens and stems. One egg per person, so 4 eggs not 6. This is delicious
sarahsw
Delicious! Did 4 eggs and had somewhat less chard (1 very large bunch)--otherwise as written. Did 6 min for the eggs.
dana
I found this incredibly bitter and unappealing. Maybe it was the rainbow chard I used but even the peas did not brighten. Not going to make this again.
Jacqueline
Very good, especially with lots of farmers market ingredients needing to be used. One large bunch of chard and 4 large spring onions was perfect. Eggs were very overcooked at 6 1/2 minutes - I was aiming for jammy but wound up with hard cooked yolks.
brooklyn Jen
I found this surprisingly good. I used both rainbow chard and some spinach. Followed the recipe exactly. I had an urge to put Parmesan on top but didn’t bc the pancetta took care of a salty topper. Will make again.
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