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Eggs fried with greens and mushrooms
Nb persons: 4
|Active 15m Total 15m For the sage-chile butter (optional)|
|1 tbsp||small sage leaves|
|1/4 tsp||red pepper flakes|
|For the eggs and greens|
|10oz||cremini or button mushrooms, sliced|
|2||garlic cloves, minced|
|6 c||greens, (collard, mustard, kale), cut into 3/4" ribbons|
Garnish: freshly finely grated Parmesan
1) make sage - chile butter: melt butter in saucepan. Add sage and pepper flakes. Simmer until sage is crisp, 3m.
2) make eggs and greens: heat a large, cast iron or ovenproof skillet over high heat. Swirl in oil. Cook mushrooms with 1/2 tsp salt until golden and tender, 5m. Reduce heat to med. Stir in garlic, greens, then water. Cook stirring until greens wilt. Add butter and stir until melted.
3) push greens to make 4 wells. Crack 1 egg into each. Season with s&p. Cook 4m or until desired doneness. Drizzle with sage butter. Garnish with cheese.
Recipe uploaded with Shop'NCook for iPhone.