1) Chop 1 large potato into bite-sized chunks (smaller chunks cook through faster). Heat small amount of olive oil in pan over medium heat, pan roast spuds until browned (stirring regularly). Sprinkle with some s&p and chili flakes. [Make sure the potatoes are actually cooked through. Larger chunks might brown without softening enough. You could always do this step in the oven: 375F for ~25 minutes]
2) Meanwhile, wash and chop 2-3 cups of greens (chard, kale, spinach, anything!) then steam in a steamer pot for about 5 minutes (less for spinach). Toss lightly with a dash of lemon juice to retain bright green colour.
3) Cook two eggs until whites are set and yolks are runny (poached, over easy, sunny side up, any way you like it!) You could even poach the eggs in the water used to steam the greens. Or lightly fry them in the pan used for the potatoes.
4) In 2 bowls, layer potatoes, then greens, then egg. S&p and hot sauce to taste.
And that's it!
I loooove this meal. It's super tasty and healthy, easy on the wallet and easy to pull together, and it responds well to adaptations. For instance, tonight I threw in chunks of portobello mushroom to cook with the spuds (about halfway through spud cooking), and topped it with scallions and sesame seeds. Varieties of peppers go well with this; you can always add onions or garlic at the beginning; grated cheese on top is delicious; add your favourite spices to the potatoes or toss the greens with some Braggs, etc. I'm sure this would be great over rice as well, but potatoes are rich in potassium so it's a great recovery meal after a full day of exercise. The soft egg breaks over everything else, making the dish quite creamy. **Slurp**!