Fried Eggs With Greens And Mushrooms Food

FRIED EGGS WITH GREENS AND MUSHROOMS

Steps:

• 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.

SAUTEED MUSHROOM SCRAMBLED EGGS

Steps:

• Heat a frying pan over medium-low heat. Add butter; heat until completely melted. Add mushrooms and green onions and stir until well coated with butter. Cook until mushrooms are light brown and tender, about 5 minutes.
• While mushrooms are cooking, combine eggs and milk in a bowl and mix together.
• Stir egg mixture into mushrooms. Season with salt. Stir until eggs are scrambled and fluffy, about 5 minutes.

EGGS AND GREENS BREAKFAST DISH

Steps:

• Heat oil in a skillet over medium-high heat. Saute chard, spinach, and arugula until tender, about 3 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
• Mix eggs and cheese together in a bowl; pour into the chard mixture. Cover and cook until set, 5 to 7 minutes. Season with salt and pepper.

FRIED EGG, MUSHROOM AND MOZZARELLA SANDWICH

Steps:

• In a small saute pan, with a cover, saute mushrooms in 1 tablespoon butter until they begin to brown, remove from pan and season, set aside. In the same pan melt remaining butter and add egg, when the white is slightly firm break the yolk and spread it over the egg. Top the egg with mushrooms and shredded mozzarella and cover the pan. Cook until cheese melts. Garnish with chopped parsley. Remove with a spatula to buttered pumpernickel.

FIELD GREENS WITH EGGS AND ENOKI MUSHROOMS

Steps:

• Combine the first 7 ingredients, stirring with a whisk.
• Combine salad greens, mushrooms, green onions, and tomato.
• Pour dressing over salad, tossing gently to coat. Top with egg slices.

BALSAMIC FRIED EGGS WITH WILTED GREENS (IN UNDER 10 MINUTES)

Steps:

• 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.

PARMESAN FRIED EGGS WITH BITTER GREENS

Steps:

• Heat a small nonstick skillet over medium until a shred of cheese dropped in begins to sizzle. Spread 1/4 cup cheese in an even layer over bottom of skillet. Heat without disturbing until cheese begins to bubble, 30 seconds to 1 minute. Crack 1 egg directly on top of cheese. Cook until edges are just set, about 2 minutes. Cover and continue cooking until white is set but yolk is still runny, about 1 minute, 30 seconds more. Season with salt and pepper. Run a spatula around edge of egg and cheese to loosen. Transfer to a plate with spatula. Repeat with remaining 1/4 cup cheese and egg.
• Top eggs with greens. Squeeze lemon over top and drizzle with oil; season with salt and pepper and serve.