Skillet Greens With Runny Eggs, Peas and Pancetta

Total Time: 30 minutes

Difficulty: Easy

Servings: 4 (adjustable for egg portions)

Ingredients

• 2 ounces pancetta, diced (or 2 thick-cut bacon slices, diced)

• 3 tablespoons extra-virgin olive oil, divided

• 1 bunch ramps (or 1 bunch scallions), thinly sliced (whites and greens separated)

• 2 bunches red, rainbow, or Swiss chard (stems thinly sliced, leaves coarsely chopped)

• 2 garlic cloves, finely grated or minced

• ¼ teaspoon fine sea salt, plus more to taste

• Pinch of red-pepper flakes

• ¾ cup chicken or vegetable broth (or water)

• ⅔ cup fresh or frozen peas (frozen peas need not be thawed)

• 6 large eggs

• Toasted country bread or baguette, for serving (optional)

Preparation

Step 1: Render Pancetta

Heat a 10-inch skillet over medium heat. Add pancetta and 1 tablespoon olive oil. Cook, stirring occasionally, until fat fully renders and pancetta is golden-brown and crisp, 5–7 minutes. Transfer to a paper-towel-lined plate with a slotted spoon to drain excess fat.

Step 2: Sauté Aromatics and Chard Stems

To the same skillet, add remaining 2 tablespoons olive oil, ramp/scallion whites, and chard stems. Cook over medium heat, stirring occasionally, until softened, 7 minutes. Stir in garlic, salt, and red-pepper flakes; cook 1–2 minutes until fragrant.

Step 3: Cook Greens and Peas

Add chard leaves, ramp/scallion greens, and broth. Reduce heat to medium-low, partially cover with a lid, and simmer until greens are very soft and silky, 20 minutes (stir occasionally). For fresh peas: add during the final 5 minutes of cooking. For frozen peas: stir in when greens are tender.

Step 4: Poach Eggs and Finish

Crack eggs into the greens, spacing evenly. Season lightly with salt and pepper. Cover the skillet completely and cook until eggs reach desired doneness: 5 minutes for very runny yolks, 7 minutes for jammy (semi-set) yolks. Sprinkle with crispy pancetta and serve with toasted bread, if desired.

User Reviews & Comments

• User 1: "It's easy: 3 eggs for me, one egg for the rest of you three."

• User 2: "I don’t cook pork (or any mammals), so I substituted mushrooms, sliced and cooked in a wok till crispy with tamari and leftover wine. Added garlic and onions and ramps. Wow. A great new dish."

• User 3: "Can I use spinach in place of the chard?" (Note: Unanswered question from a reader)

• User 4: "I thought it was boring. Will not make again."

• User 5: "This one is surprisingly quick, easy, and healthy! Adjustments: 1) Use pancetta fat to cook aromatics, add 1 TBSP EVOO for greens. 2) Substituted Swiss chard with kale and spinach for faster cooking. Turned out fantastic."

• Sustainability Note: "Ramps are a wild edible that can overharvest. Forage only with permission on private land; they take years to mature. Substitute with scallions if concerned about sustainability."

Enjoy this adaptable, flavorful dish—perfect for a quick weeknight meal or weekend brunch!