Easy Backcountry Breakfast Eggs with Nettle

June 28, 2021

Ingredients

SERVINGS: 2 Serving(s)
  • 6 eggs
  • ⅓ cup loosely packed dried nettle leaves
  • ¼ cup grated meltable cheese of your choice such as cheddar, jack, or Swiss
  • 1 tablespoon butter to grease pan
  • Salt and pepper
  • Hot sauce to serve (optional)
  • Chopped fresh chives to mix in and top to serve (optional)

Preparation

Crack eggs into a bowl and scramble to break yolks. Season with salt and pepper. Add dried nettle and a couple of tablespoons of fresh chives and mix in. Let the nettle sit in the raw eggs for 5 minutes or so until they become very soft like wilted greens. The soaking time will take longer if there are stems in your dried leaves. You can also pull the leaves off of stems before adding in, in which case the nettle will take less time to soften.

Heat a pan over medium heat and add a bit of butter. Add the eggs and lower heat to medium-low. Stir and scrape the eggs continuously as they cook, adding the grated cheese once the eggs begin to solidify. Cook until the eggs are nearly dry and the cheese is melted.

Reason with salt and pepper and serve, topped with remaining chopped chives and hot sauce.

About this recipe

NOTE: If using fresh nettle, use 1 cup chopped and skip the step of soaking the leaves in the raw egg. Add chopped fresh nettle to the hot pan at the same time as the eggs.

Ingredients

SERVINGS: 2 Serving(s)
  • 6 eggs
  • ⅓ cup loosely packed dried nettle leaves
  • ¼ cup grated meltable cheese of your choice such as cheddar, jack, or Swiss
  • 1 tablespoon butter to grease pan
  • Salt and pepper
  • Hot sauce to serve (optional)
  • Chopped fresh chives to mix in and top to serve (optional)
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