Eggs in a Nest

Prep Time

20 minutes

Prep Notes

This recipe makes dinner for a family of four, but can easily be done for one or any number. Select appropriate sized skillet.

Cooking Time

12 minutes


4 people


2 cups uncooked brown rice

Olive oil – a few Tbsp.

1 medium onion, chopped

2 - 4 cloves garlic, minced

carrots, chopped or sliced

½ cup sun dried tomatoes (winter)

*Use fresh, local tomatoes from your farm or garden in season.

1 really large bunch of chard, coarsely chopped

8 eggs


  1. Cook rice with 4 cups water in a covered pot while other ingredients are being prepared.
  2. Add olive oil – a few Tbsp. to pan.  Sauté onions and garlic in olive oil in a wide cast iron or non-stick skillet, until lightly golden.
  3. Add carrots, ½ cup sun dried tomatoes (winter) and sauté for a few more minutes, adding just enough water to rehydrate the tomatoes.  *Use fresh, local tomatoes from your farm or garden in season.
  4. Add chard and mix with other vegetables and cover pan for a few minutes. Uncover, stir well then use the back of a spoon to make depressions in the cooked leaves, circling the pan like numbers on a clock.
  5. Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 – 5 minutes. Remove from heat and serve over the rice.


A balanced, strengthening meal, complete with the grains, the greens & protein! The carrots help us to be more grounded and to satisfy our need for sweets and the onions and garlic help to lessen the body burden. Yummy!

Choose local and organic whenever you can.


Animal, Vegetable, Miracle by Barbara Kingsolver