Creamy, slow-scrambled eggs folded with wilted garlicky fall greens and crispy sourdough crumbs nestled in fresh lettuce cups—simple, cozy, and exactly what you want with your morning juice.
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Toast ahead!
Toast your sourdough crumbs in olive or avocado oil and a pinch of salt the day before you want to create the lettuce cups—they’ll stay crisp in an airtight jar and give big crunch payoff with no morning fuss.
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This recipe was originally published in the September 2025 issue of alive magazine.
