Fried Eggs with Greens & Mushrooms

This is another greens-loaded, fast and delicious weeknight meal. It would also be wonderful served at a brunch. The sage-chile butter really added something special to the finished dish. Hearty and vegetarian. Great!

This recipe was adapted from Martha Stewart Living. I increased the amount of garlic and greens. I also used a combination of escarole, sugarloaf chicory, turnip and kohlrabi greens from my CSA share; any combination of greens would work well. We ate it with a sourdough baguette. I read a suggestion to eat it with grits which would be another tasty option.

Yield: Serves 2 to 4

For the Sage-Chile Butter:

• 4 tablespoons unsalted butter
• 1 tablespoon small sage leaves
• 1/4 teaspoon crushed red-pepper flakes

For the Eggs and Greens:

• 2 tablespoons extra-virgin olive oil
• 10 ounces white button or cremini mushrooms, sliced
• coarse salt and freshly ground black pepper
• 2 garlic cloves, thinly sliced
• 8-12 cups cooking greens (cut into 3/4-inch-wide ribbons), such as collard, mustard, or kale (or any combination)
• 2 tablespoons water
• 2 tablespoons unsalted butter
• 4 large eggs
• finely grated Parmesan cheese, for garnish
• sourdough baguette, for serving, if desired

1. Make the sage-chile butter: Melt butter in a saucepan over medium heat. Add sage and red-pepper flakes. Simmer until sage is crisp, about 3 minutes.
2. Make the eggs and greens: Heat a large, heavy skillet (preferably cast iron) over high heat. Swirl in oil. Cook mushrooms with 1/2 teaspoon salt until golden and tender, 4 to 5 minutes.
3. Reduce heat to medium. Stir in garlic, then greens and water.
4. Cook, stirring, until greens wilt. Add unsalted butter, and stir until melted.
5. Push greens to make 4 wells. Crack 1 egg into each. Season with salt (and pepper, if desired). Cook for 4 minutes. Let stand until whites are set but yolks are still runny, about 4 minutes.
6. Drizzle with sage-chile butter. Garnish with grated cheese accompanied by baguette slices, as desired.

One Year Ago:

• Simple Caesar Salad

Two Years Ago:

• Roasted Poblano Corn Chowder

Three Years Ago:

• Makhani Dal (Butter Dal), Mogul-Style
• Mother’s Day Huevos Rancheros

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

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