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.