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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!

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Tarheel July 17, 2011

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!

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COOKGIRl May 26, 2011

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!

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*Parsley* April 07, 2009

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

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VeggieCook98 February 07, 2012

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.

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Paris D January 12, 2013
Balsamic Fried Eggs With Wilted Greens (In Under 10 Minutes)