Fried Eggs with Greens and Mushrooms
- 4 tablespoons unsalted butter
- 1 tablespoon small sage leaves
- 1/4 teaspoon crushed red-pepper flakes
- 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
- This recipe is vegetarian
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Button or cremini mushrooms, white (10 ounces)
- Cooking greens (6 cups)
- Sage, small leaves (1 tablespoon)
- Cooking & Baking
- Garlic cloves (2)
- Olive oil, extra-virgin (2 tablespoons)
- Red-pepper flakes (1/4 teaspoon)
- Salt, Coarse (1)
- Drinks
- Water (2 tablespoons)
- Dairy
- Butter, unsalted (6 tablespoons)
- Refrigerated
- Eggs, large (4)
Preparation
Read recipe preparation on marthastewart.com
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Published January 5, 2012 (1 year ago).
46 people saved this recipe.
