Burnt Greens with Eggs

Recipe by Nao Mikami
Photos by Daisuke Takashige
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 
  • Free-range eggs 
  • Salt & pepper

“I love the combination of egg and the flavour of grilled vegetables.”

  1. Sauté greens in olive oil till it gets color. Season with salt and pepper.
  2. Add eggs onto the greens making the eggs covers as much of the greens as possible.
  3. Wait for the eggs to cook. Season with salt and pepper to serve.
Chefs Tip
  • Nanohana, kale and cabbage are interchangeable.
  • To cook the eggs faster you can put a lid on the pan. This will make the egg yolk white.