By blucoat on April 16, 2008
Photo by Cookgirl
Photo by Cookgirl
"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."
Serving Size: 1 (232 g)
Servings Per Recipe: 2
"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!"
"These were quite nice! I only had spinach, but it worked out just fine. I also added some green onion. I love the balsamic vinegar! Thanks! :D"
"This was certainly interesting and different. We used beet greens and baby spinach. I didn't hate it, but I probably wouldn't make it again that way. I think it would be better with arugula and we may try that."