Skillet Greens With Runny Eggs, Peas and Pancetta Recipe (2024)

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

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.

Can I use spinach in place of the Chard?

I'm not clear on how you serve 6 eggs in 4 servings. How about 8 eggs?

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.

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.

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.

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.

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.

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!

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.

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.

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.

John if you want the pancetta to stay crispy it needs to be drained.

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.

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.

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!

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.

Great for end of life greens and friendly to substitutions based on what you have in your fridge

Made as written only swap was beet greens and stems. One egg per person, so 4 eggs not 6. This is delicious

Delicious! Did 4 eggs and had somewhat less chard (1 very large bunch)--otherwise as written. Did 6 min for the eggs.

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.

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.

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.

I used shallots because I didn't have scallions. I used bok choy and a bit of kale because I didn't have chard. It still turned out really well! I consider this 3 servings (2 eggs each). It's an easy dish to make and I'll certainly make it again.

Took the vegetarian route with cheese on top - added smoked paprika as greens cooked.Served atop Pecan Grits from recent Garden and Gun.

A comforting simple meal if a bit mild. I'll amp up flavor next time with a bigger pinch of red pepper flakes or additional spices.

Used edamame instead of peas, 2 eggs for a single serving, miso for my broth and dry roasted edamame for my “low carb” toast…. Umami yum

Putting this one in regular rotation. Would not changes thing.

Melissa puts red pepper flakes in everything.