Melt half of the butter in a saute pan over medium heat. Add in the greens and saute until wilted. For tougher greens like collards, simply add a splash of water and cover with a lid* for about 2 minutes until tender. Season with a pinch of salt and black pepper.

Scoot the greens over to one side of the pan and add the remaining butter, spreading well. Crack the eggs into the pan and when the egg whites have just started to set add in a splash of water and cover with a lid*. Lightly steam the eggs for about 10-30 seconds, no more than a minute, until the yolk has a light film over it.

Not into runny eggs? Cook about 2 more minutes more, if you prefer the yolks to be hard and more cooked through.

*If you don’t have a lid handy try using a baking sheet to cover it up instead.