I love eggs for breakfast, and with my plentiful CSA, I’m always trying to remind myself to eat more vegetables with all of my meals, including breakfast. This simple Saturday morning breakfast, eaten slowly at the kitchen table with a mug of coffee while procrastinating on much-needed yard work, is made of my favorite things -fresh greens, delicious, farm eggs, salt, butter. I soft boiled the eggs, while quick-braising some lacinto kale in a pat of butter and one crushed garlic clove. When the greens were almost ready (and the eggs resting in their pan of hot water) I tossed in some of my last sungold tomatoes of the year. All together with a generous sprinkle of sea salt, and a lovely breakfast was made.