Prep 10 mins
Cook 0 mins
This recipe is sooo fast and easy and adds a very interesting flavour dimension to simple fried eggs! You can use dandelion greens, beet greens, escarole, or arugula. I personally love arugula. If you like onions, you can add some chopped onions to the pan with the garlic. This recipe is from chowhound.com.
- 2 tablespoons olive oil
- 1 medium garlic clove, finely chopped
- 6 ounces arugula (about 1 small bunch) or 6 ounces escarole (about 1 small bunch) or 6 ounces beet leaves (about 1 small bunch) or 6 ounces dandelion greens, washed, thoroughly dried, and coarsely chopped (about 1 small bunch)
- 4 large eggs
- 1⁄4 cup balsamic vinegar
- Heat 1 tablespoon of the oil in a large nonstick frying pan over medium heat. When oil shimmers, add garlic and cook until it just starts to color, about 30 seconds.
- Add greens and season with salt and freshly ground black pepper. Cook until just wilted, about 1 minute. Immediately remove from heat and divide greens between two serving plates.
- Wipe out the pan, return it to medium heat, and add remaining 1 tablespoon olive oil. When oil shimmers, add eggs and fry until set, bubbly and brown on the edges, and the pan is almost dry, about 3 minutes.
- Carefully add balsamic vinegar and cook until vinegar is reduced and syrupy, about 2 minutes. Place two eggs on each mound of greens, evenly divide vinegar reduction, season with freshly ground black pepper, and serve with toasted bread.
Terrific, savory breakfast! I made it with egg whites only and dandelion greens. The peppery greens with the sweetness of the balsamic reduction made for a beautifully balanced flavor profile. Farm-fresh white peaches sliced on the side were equally tasty with the left over reduction. Thanks for posting!
We love arugula but as luck would have it I was completely out of it to make this dish today. To the rescue: radish greens from our CSA box. Fresh local eggs, blooming chives from the garden and also added some baby spinach leaves to the mix. Made as written. Easy, and oh so tasty scooped up with whole wheat sourdough bread. Thanks!
Not the same old boring eggs, that's for sure! I used arugula; the peppery flavor was perfect with the eggs and balsamic vinegar. This makes a very pretty presentation and is super easy to make. A great way to eat greens and eggs. Thanx for posting this. I'll be making this again with any variety of greens that I may have!