Eggs and Green
This basic concept of wilted greens cooked in scrambled eggs is one that will be remembered fondly by many a Dvärg and there are perhaps as many ways to make it as there are households.
The type of greens varies depending on the season but, due to the overall hardiness of the plants, spinach and the leafy part of chard are the most common variations. Whatever greens are used, they are typically lightly wilted over a low heat before the eggs are cooked.
The eggs can be scrambled in a pot with the greens and mixed during the cooking process. Or they can be prepared in a lightly greased pan where the greens are folded into the centre.
It can be served on it’s own, or more commonly on a slice of toasted rye bread.
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