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
- 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.
- 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.
- Reduce heat to medium. Stir in garlic, then greens and water.
- Cook, stirring, until greens wilt. Add unsalted butter, and stir until melted.
- 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.
- Drizzle with sage-chile butter. Garnish with grated cheese accompanied by baguette slices, as desired.
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It is so interesting and different Josette. Would love to try it 👍☺
It is a bit of a challenge to use all of these wonderful greens in different ways- but I do enjoy the results! 🙂
Perfect breakfast, lunch, or dinner. I love any greens and eggs, and this definitely looks and sounds perfect, especially with the extra meatiness you get with the mushrooms.
It’s true! I would absolutely eat this dish at any time of day. 🙂 Thanks, Darya.
I can handle this in my temporary kitchen! Thanks!
I really enjoy eating eggs for dinner or lunch. Such a delicious dish! Thanks for sharing 😀
Thanks, Antonia. We just had another breakfast/lunch/or dinner dish for dinner tonight! 🙂
Love this dish! I could put a fried egg on anything 😉
Me too- especially with hot sauce! 🙂
Love my greens! 🙂 Thanks, Elaine.
Ooh yum! I want to make this
Such a quick meal to put together- healthy & delicious too. 🙂
Wow the sage chile butter sounds fantastic! I love egg dishes like this. 🙂
I love cast iron skillet dishes. 🙂
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