Fried Eggs with Mushrooms and Kale

When people ask me what my favorite food is, I usually say french fries, chocolate chip cookies, or sushi.  But if I am being honest with myself, it is really eggs.  I love eggs for breakfast, lunch, and dinner.  I love them scrambled, poached, hard-boiled…you name it.  Which is why I am especially excited to be taking an Eggs class this term in culinary school.

One of Dave and my week night go-to meals is Fried Eggs with Mushrooms and Kale, a one pan recipe that I saw Martha Stewart demonstrating on the Today Show a while back.  It is quick, easy, and healthy.  We like kale, but really you can use any cooking greens you prefer.  We make this in our cast iron skillet since Dave has a minor obsession with it.  But any large skillet would work also.

Enjoy morning, noon or night!

Fried Eggs with Mushrooms and Kale
Adapted from Martha Stewart
Serves 4

Ingredients
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 (optional)

1. Heat a large, heavy skillet over high heat and add 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.

2. 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. Garnish with cheese.

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2 thoughts on “Fried Eggs with Mushrooms and Kale

  1. OMG. My son has a minor obsession with a cooking utensil. His Safta would be proud. Love you both. – ma. (PS recipe looks good too.)

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