s FRIED EGGS WITH GREENS AND MUSHROOMS ***
s 
|
s FRIED EGGS WITH GREENS AND MUSHROOMS ***
s |
|
Ingredients
|
|
||||
|
Instructions *** 5-9-2012 good, you need a LOT of greens as they disappear when cooked, we ran out and had to throw in some romaine, which was fine *** For added convenience, use good-quality bagged cooking greens and presliced mushrooms. Martha Stewart Living, September 2011 http://www.marthastewart.com/852125/fried-eggs-greens-and-mushrooms Prep Time 15 minutes Total Time 15 minutes Yield Serves 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 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. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||