Recipe by Nao Mikami
The morning after a night around a campfire in the woods of Nagano, I woke up in the morning and take a deep breath in the nature. I rekindled the fire and looked for what food was left. There were snap peas, turnip, broccolini, and eggs, the inspiration for this recipe. Super simple, the special spice is nature: an open-air meal, surrounded by trees and greens.
Olive oil
Fresh greens, chopped (such as nanohana, kale and cabbage)
Free-range eggs
Salt & pepper
- Sauté greens in olive oil till it gets color. Season with salt and pepper.
- Add eggs onto the greens making the eggs covers as much of the greens as possible.
- Wait for the eggs to cook. Season with salt and pepper to serve.
Note: To cook the eggs faster you can put a lid on the pan. This will make the egg yolk white.
