Warm Breakfast Salad

• 1 corn tortilla
• 2 ounces olive oil
• 2 handfuls of Super Greens - the blend I like contains baby chard, kale, and spinach
• Pinch of red pepper flakes
• 1/2 teaspoon sea or kosher salt
• A few grinds of pepper
• 2 eggs, poached

1. Begin heating a small pan of water in which to poach the eggs. Add a pinch of salt to keep the whites from wandering about.
2. At the same time, begin warming a small skillet over medium heat. When hot, add the tortilla. Toast it on both sides for about 2 minutes each until nicely browned. Remove it to a plate.
3. Add the olive oil to the skillet and allow it to warm.
4. When the water comes to a simmer, gently drop the eggs into it.
5. As soon as the eggs begin to turn opaque, toss the greens into the skillet. They may look like too much, but they're going to cook down significantly. Add the seasonings and stir the greens about so they cook evenly. When done, taste them and adjust seasonings if necessary. Use tongs to transfer them to the tortilla.
6. With a slotted spoon, lift the eggs out of the water and nestle them atop the greens. Pour the pan juices and olive oil over them.
7. This is so good that I don't even mind leaving the dishes until I get home at the end of the day. They're always waiting.

corn tortilla, olive oil, baby chard, red pepper, kosher salt, pepper, eggs

Taken from food52.com/recipes/35465-warm-breakfast-salad (may not work)