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Fried Eggs with Greens and Mushrooms


For added convenience, use good-quality bagged cooking greens and presliced mushrooms.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Johnny Miller

Source: Martha Stewart Living, September 2011


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


  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.

Reviews Add a comment

  • MS112599844
    29 JUL, 2013
    Excellent recipe!!! Very easy to make- I used kale. I skipped the sage butter to keep it healthier and it was not missed.
  • MS11402627
    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.