Fast and versatile, this vegetarian dinner is a winner. Use your choice of kale, collards, or mustard greens. For added speed, use good-quality bagged cooking greens and presliced mushrooms. And pair with toast or polenta.



For the Sage-Chile Butter (optional)
For the Eggs and Greens


Instructions Checklist
  • 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. 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 (2)

22 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
Excellent recipe!!! Very easy to make- I used kale. I skipped the sage butter to keep it healthier and it was not missed.
Rating: Unrated
Very delicious and very handy for busy weeknights. We are going to have grits on the side the next time we enjoy this dish.