Happy Thanksgiving! And Fried Eggs Over Garlic Greens & Delicata Squash

 Happy Thanksgiving everyone! 

Right now it's "Thanksgiving Eve," but by the time I publish this blog it will be Turkey Day, so I wish you a happy one! Until then, I'll be cooking and baking and mixing all of my favorite dishes! What is your favorite dish at the Thanksgiving table?

For years I hated cranberry sauce (I only knew the canned version), but now it's one of my favorites. I also have a sweet spot for green bean casserole. I'll be working on a paleo version with this Paleo Cream of Mushroom Soup as the base today, along with several other goodies I'll have to save for another time to tell you about. For now, something simple! Any easy, healthy breakfast to get you going. Fried Eggs over Garlic Greens and Delicata Squash. 

This breakfast, despite being easy, is really satisfying. Vitamin-rich greens, a soft and dribbly egg yolk, creamy delicata (my favorite winter squash) and (plenty of) roasted garlic. This is my kind of breakfast. Plus, it's the perfect fall-prelude to a turkey feast! 

Enjoy! And may your tables be full today! 

Fried Eggs over Garlic Greens with Delicate Squash

1 pound mixed greens (I used brussels sprout leaves, spinach, and swiss chard)

1 tablespoon coconut oil

1/2 white onion

4 cloves garlic

1 small delicata squash

4 eggs

Salt to taste

Pepper and/or Paprika to taste


1. Heat the coconut oil in a skillet over medium-low heat. 

2. Dice the onions and mince the garlic. Add to the skillet. While the onion and garlic cooks, seed and chop the delicata squash into cubes. Add them to the pan and cover.

3. Roughly chop the greens. Once the squash is tender, add the greens to the pan. Cover. 

4. After 3-5 minutes, give the veggies as stir. When the greens are bright green and wilted, push everything over to the side of the pan. Grease the open half of the pan, and crack the 4 eggs into the space. Turn off the heat, and cover the pan. 

5. Once the eggs have set, split the veggies across 2 plates (or 4 for four smaller breakfasts). Top each veggie pile with an egg. Sprinkle with salt, pepper, and/or paprika and serve.