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Fried Eggs with Greens and Mushrooms

Recipe photo courtesy of Johnny Miller

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.

Source: Martha Stewart Living, September 2011
Total Time Prep Servings


For the Sage-Chile Butter (optional)

For the Eggs and Greens


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How would you rate this recipe?
  • 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.

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