Ingredients
- 4 tablespoon unsalted butter
- 1 tablespoon small sage leaves
- 1/4 teaspoon crushed red-pepper flakes
- 4 tablespoon unsalted butter
- 1 tablespoon small sage leaves
- 1/4 teaspoon crushed red-pepper flakes
- 2 tablespoon extra-virgin olive oil
- 10 ounce white button or cremini mushrooms, sliced
- 2 ounce garlic cloves, thinly sliced
- 6 cup cooking greens (cut into 3/4-inch-wide ribbons), such as collard, mustard, or kale
- 2 tablespoon water
- 2 tablespoon unsalted butter
- 4 tablespoon large eggs
Preparation
Baking 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 ½ 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.
Tips:
For added convenience, use good quality bagged cooking greens and presliced mushrooms.
