Fried Eggs With Greens And Mushrooms Recipes

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FRIED EGGS WITH GREENS AND MUSHROOMS



Fried Eggs with Greens and Mushrooms image

Fast and versatile, this vegetarian dinner is a winner. Use your choice of kale, collards, or mustard greens. For added speed, use good-quality bagged cooking greens and presliced mushrooms. And pair with toast or polenta.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 15m

Number Of Ingredients 12

4 tablespoons unsalted butter
1 tablespoon small sage leaves
1/4 teaspoon crushed red-pepper flakes
2 tablespoons extra-virgin olive oil
10 ounces white button or cremini mushrooms, sliced
Coarse salt
2 garlic cloves, thinly sliced
6 cups cooking greens (cut into 3/4-inch-wide ribbons), such as collard, mustard, or kale
2 tablespoons water
2 tablespoons unsalted butter
4 large eggs
Garnish: finely grated Parmesan cheese

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



Sauteed Mushroom Scrambled Eggs image

This is a quick and easy version of scrambled eggs that is both nutritious and delicious... hope you enjoy it!

Provided by Mimi1989

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 15m

Yield 1

Number Of Ingredients 6

2 tablespoons butter
4 mushrooms, sliced, or more to taste
2 green onions, sliced, or more to taste
2 eggs
1 tablespoon milk, or more to taste
1 pinch salt

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.

Nutrition Facts : Calories 379.7 calories, Carbohydrate 6.1 g, Cholesterol 434.3 mg, Fat 33.6 g, Fiber 1.5 g, Protein 16.1 g, SaturatedFat 17.9 g, Sodium 473.3 mg, Sugar 3.4 g

EGGS AND GREENS BREAKFAST DISH



Eggs and Greens Breakfast Dish image

Start your morning off right with this cheesy egg breakfast dish, saturated with a nutritiously green medley of arugula, chard, and spinach.

Provided by Dorinda Medley

Categories     100+ Breakfast and Brunch Recipes     Eggs

Time 20m

Yield 2

Number Of Ingredients 8

1 tablespoon olive oil
2 cups stemmed and chopped rainbow chard
1 cup fresh spinach
½ cup arugula
2 cloves garlic, minced
4 eggs, beaten
½ cup shredded Cheddar cheese
salt and ground black pepper to taste

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.

Nutrition Facts : Calories 332.5 calories, Carbohydrate 4.2 g, Cholesterol 401.7 mg, Fat 26.2 g, Fiber 1 g, Protein 21 g, SaturatedFat 10 g, Sodium 483.5 mg, Sugar 1.5 g

PARMESAN FRIED EGGS WITH BITTER GREENS



Parmesan Fried Eggs with Bitter Greens image

Grated Parmesan becomes irresistibly crisp and lacy when added to a hot skillet, taking ordinary fried eggs to new heights.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 20m

Number Of Ingredients 6

1/2 cup finely grated Parmesan
2 large eggs
Kosher salt and freshly ground pepper
2 cups baby bitter greens, such as kale, amaranth, dandelion, or mizuna
1/2 lemon
1 teaspoon extra-virgin olive oil

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.

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