Fresh Greens

I love a good, heavy breakfast dish like brisket, braised pork, or a fried egg sandwich but feel that they all benefit from a little lightening up with a handful of fresh greens. I don’t toss the greens with anything, because once the yolks break it becomes a dressing in and of itself. I love arugula and use it all the time, but you can really use anything like watercress, red leaf lettuce, or butter lettuce, but nothing hard or overly chewy like raw kale.