Not necessarily the most appetizing recipe title I’ve ever had but you really are making little egg nests. Anyway, despite the title take my word when I tell you this is one of the best tasting dishes I’ve ever made. Definitely in the top 5. I realize fried eggs in spinach might take a little convincing for your family but if you can get them to take one bite they’ll be completely smitten. (it has a little something to do with the deliriously good sage brown butter that’s drizzled on top)
This recipe is from Martha Stewart Living’s September issue but you can also watch Martha make it on this clip from Today
For sage butter
- 4 tablespoons unsalted butter
- 1 tablespoon small sage leaves
- 1/4 teaspoon crushed red-pepper flakes
For eggs and greens
- 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 (I used baby spinach)
- 2 tablespoons water
- 2 tablespoons butter
- 4 large eggs
- Garnish: finely grated Parmesan cheese
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.
I made this yesterday,but instead of sage I just used garlic. omg it was SO good, oh and I didn’t even have the cheese which would have probably made it the best thing ever! Yum
That sounds FANTASTIC! I love eggs with veggies (usually peppers and mushrooms). Too bad I don’t like runny eggs. 🙁
These look (or should I say sound) really good…I can practically taste them. I think my 3 year old will love the fact that they are called eggs in the grass. Thanks for sharing!
YUM–that looks AMAZING–all things I love…..im tryin it!
This look good. I will try it for my weekly recipe post ‘ posh on toast’. Ok so eggs so fried eggs are’nt posh, but ‘sage butter’ makes it fancy! Must have some sage in the garden somewhere.., thanks for sharing.
Thanks for posting this recipe. I made it tonight for my husband, swapping out the mushrooms for red bell peppers, and we LOVED it! The flavor was outstanding, like you said, the fantastic taste probably has nothing to do with the sage butter. 😉 Thanks again!