This is a versatile breakfast plate. Depending what you have on hand and what’s in season, you could switch up the quantity of eggs, type of greens, cheese, herbs. Additionally, this plate pairs well with ferments.

The potatoes are best boiled beforehand (using left-overs from dinner is ideal for texture and ease) then gently smashed and crisped up in a skillet with butter.

The juice (presence, amount and type) is of course optional, but makes for a nice sweet ending. Think of it as a nutrient booster shot and palate cleanser.

Tip— For single pan clean up, get the potatoes golden brown on med-high heat, then reduce it to low and fry the eggs. Plate them and toss the greens in, cover with a lid to wilt for a minute, then plate and add toppings.