Fried Eggs With Greens And Mushrooms

By amaliana

Even on nights when the refrigerator is practically bare, there's almost always a carton partially filled with eggs, the foundation for this 15-minute vegetarian dinner. Saute some mushrooms and a big bunch of greens(chard, kale, or any other leaves), and then crack in the eggs. It all happens on the stove top, so there's no need to turn on the oven. A drizzle of herb butter finishes the dish.
For added convenience, use good quality bagged cooking greens and presliced mushrooms.

Ingredients

• For the Sage-Chile Butter(Optional):
• 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
• 2 garlic cloves, thinly sliced
• 6 cups cooking greens(cut into 3/4-inch-wide ribbons), such as collard, mustard, or kale
• 2 tablespoons water
• 2 tablespoons unsalted butter
• 4 large eggs
• Garnish-finely grated Parmesan cheese

Details

Servings 4
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

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. Reduce heat to medium. Stir in garlic, then greens and water. Cook, stirring, until greens wilt. Add unsalted butter, and stir until melted.

3. Push greens to make 4 wells. Crack 1 egg into each. Season with salt. 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 cheese.