Reviews (2) Add Rating & Review 22 Ratings 5 star values: 10 4 star values: 5 3 star values: 5 2 star values: 2 1 star values: 0 Martha Stewart Member Rating: 5 stars 07/29/2013 Excellent recipe!!! Very easy to make- I used kale. I skipped the sage butter to keep it healthier and it was not missed. Martha Stewart Member Rating: Unrated 09/11/2011 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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Gallery Fried Eggs with Greens and Mushrooms Credit: Johnny Miller Recipe Summary prep: 15 mins total: 15 mins Servings: 4
Ingredients For the Sage-Chile Butter (optional) 4 tablespoons unsalted butter 1 tablespoon small sage leaves 1/4 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 3/4-inch-wide ribbons), such as collard, mustard, or kale 2 tablespoons water 2 tablespoons unsalted butter 4 large eggs Garnish: finely grated Parmesan cheese
Gallery Fried Eggs with Greens and Mushrooms Credit: Johnny Miller
Recipe Summary prep: 15 mins total: 15 mins Servings: 4
Gallery
Fried Eggs with Greens and Mushrooms Credit: Johnny Miller
Fried Eggs with Greens and Mushrooms
Credit: Johnny Miller
Fried Eggs with Greens and Mushrooms
Recipe Summary prep: 15 mins total: 15 mins Servings: 4
Recipe Summary
prep: 15 mins total: 15 mins
Servings: 4
prep: 15 mins
total: 15 mins
prep:
15 mins
total:
Servings: 4
4
Ingredients
Ingredients
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 Garnish: finely grated Parmesan cheese
Directions
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)
Add Rating & Review 22 Ratings 5 star values: 10 4 star values: 5 3 star values: 5 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: 5 stars 07/29/2013 Excellent recipe!!! Very easy to make- I used kale. I skipped the sage butter to keep it healthier and it was not missed. Martha Stewart Member Rating: Unrated 09/11/2011 Very delicious and very handy for busy weeknights. We are going to have grits on the side the next time we enjoy this dish.
Reviews (2)
Add Rating & Review 22 Ratings 5 star values: 10 4 star values: 5 3 star values: 5 2 star values: 2 1 star values: 0
Add Rating & Review
22 Ratings 5 star values: 10 4 star values: 5 3 star values: 5 2 star values: 2 1 star values: 0
22 Ratings 5 star values: 10 4 star values: 5 3 star values: 5 2 star values: 2 1 star values: 0
22 Ratings 5 star values: 10 4 star values: 5 3 star values: 5 2 star values: 2 1 star values: 0
5 star values: 10 4 star values: 5 3 star values: 5 2 star values: 2 1 star values: 0
Martha Stewart Member Rating: 5 stars 07/29/2013 Excellent recipe!!! Very easy to make- I used kale. I skipped the sage butter to keep it healthier and it was not missed. Martha Stewart Member Rating: Unrated 09/11/2011 Very delicious and very handy for busy weeknights. We are going to have grits on the side the next time we enjoy this dish.Martha Stewart Member
Rating: 5 stars 07/29/2013
Excellent recipe!!! Very easy to make- I used kale. I skipped the sage butter to keep it healthier and it was not missed.
Rating: 5 stars
Rating: Unrated 09/11/2011
Very delicious and very handy for busy weeknights. We are going to have grits on the side the next time we enjoy this dish.
Rating: Unrated
All Reviews for Fried Eggs with Greens and Mushrooms
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Fried Eggs with Greens and Mushrooms
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
