Fried Eggs with Greens and Mushrooms

fried eggs skillet
Photo: Johnny Miller
Prep Time:
15 mins
Total Time:
15 mins

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)

  • 4 tablespoons unsalted butter

  • 1 tablespoon small sage leaves

  • ¼ 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 ¾-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.

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