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Eggs in a Nest of Sautéed Dandelion Greens

The creamy richness of egg yolks balances wonderfully with sautéed dandelion greens for the perfect breakfast or lunch. If you’ve never tried dandelion greens this is a great place to start.

Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast, lunch
Servings 1


  • 2 cups organic dandelion greens
  • 2 eggs
  • 1 tablespoon avocado oil
  • 1 tablespoon bell pepper chopped
  • 1 tablespoon mushrooms chopped
  • 1 tablespoon onion chopped
  • ½ clove garlic minced
  • Pinch of salt
  • Pepper to taste


  • Preheat cast iron skillet on low heat.
  • Wash dandelion greens and chop vegetables.
  • Increase heat to medium low and add avocado oil to skillet to heat. Add bell pepper, onion and garlic and sauté for 3 minutes.
  • Add dandelion greens, sprinkle with a pinch of salt and sauté for an additional 2-3 minutes to wilt greens.
  • Add eggs and cook until egg whites are no longer translucent, about 5-7 minutes.
  • Serve with slices of avocado.


This recipe can easily be doubled to serve two. Use whatever color sweet bell peppers you have available. If you want a bit of heat, add some chili flakes or minced jalapeno pepper. If you don’t have onions and garlic you can substitute them with garlic and onion flakes or powder.
Keyword breakfast, dairy free, gluten free, lunch