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Fried Eggs with Greens and Mushrooms

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    For added convenience, use good-quality bagged cooking greens and presliced mushrooms.
    Martha Stewart Living, September 2011
    • Prep Time 15 minutes
    • Total Time 15 minutes
    • Yield Serves 4
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    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

    Directions

    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.

    Recipe Reviews

    • grazianolinda
      11 Sep, 2011

      Very delicious and very handy for busy weeknights. We are going to have grits on the side the next time we enjoy this dish.

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