Fried Eggs with Greens and Mushrooms

Gluten Free
Health score
10%
Fried Eggs with Greens and Mushrooms
15 min.
4
345kcal

Suggestions


Start your day off right with a delightful dish that combines the rich flavors of fried eggs, earthy mushrooms, and vibrant greens. Our Fried Eggs with Greens and Mushrooms recipe is not only gluten-free but also a quick and satisfying meal that can be prepared in just 15 minutes. Perfect for breakfast, brunch, or a light morning meal, this dish is sure to please everyone at the table.

The star of this recipe is the sage-chile butter, which adds a fragrant and spicy twist to the classic combination of eggs and vegetables. As the butter melts, it infuses the dish with a warm, aromatic essence that elevates the simple ingredients to new heights. The sautéed mushrooms provide a savory depth, while the cooking greens—whether you choose collard, mustard, or kale—bring a fresh, nutritious element that balances the richness of the eggs.

With a caloric breakdown that emphasizes healthy fats and protein, this dish is not only delicious but also nourishing. Each bite is a harmonious blend of textures and flavors, making it a perfect choice for those looking to kickstart their day with something wholesome and satisfying. So gather your ingredients, heat up your skillet, and get ready to enjoy a breakfast that’s as good for your taste buds as it is for your body!

Ingredients

  • tablespoons butter unsalted
  • tablespoon sage 
  • 0.3 teaspoon pepper crushed
  • tablespoons olive oil extra virgin extra-virgin
  • 10 ounces crimini mushrooms white sliced
  • serving coarse salt 
  •  garlic clove thinly sliced
  • cups the salad such as collard, mustard, or kale cut into ¾-inch-wide ribbons),
  • tablespoons water 
  • tablespoons butter unsalted
  • large eggs 
  • serving parmesan cheese finely grated

Equipment

  • frying pan
  • sauce pan

Directions

  1. Make the sage-chile butter: Melt butter in a saucepan over medium heat.
  2. Add sage and red-pepper flakes. Simmer until sage is crisp, about 3 minutes.
  3. 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.
  4. Add unsalted butter, and stir until melted.
  5. Push greens to make 4 wells. Crack 1 egg into each. Season with salt. Cook for 4 minutes.
  6. Let stand until whites are set but yolks are still runny, about 4 minutes.
  7. Drizzle with sage-chile butter.
  8. Garnish with cheese.

Nutrition Facts

Calories345kcal
Protein12.88%
Fat79.1%
Carbs8.02%

Properties

Glycemic Index
7.5
Glycemic Load
0.14
Inflammation Score
-7
Nutrition Score
19.863478235576%

Flavonoids

Apigenin
0.01mg
Luteolin
0.01mg
Myricetin
0.02mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:345.49kcal
17.27%
Fat:31.1g
47.85%
Saturated Fat:14.54g
90.9%
Carbohydrates:7.1g
2.37%
Net Carbohydrates:6.49g
2.36%
Sugar:1.45g
1.61%
Cholesterol:237.68mg
79.22%
Sodium:275.75mg
11.99%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:11.4g
22.79%
Copper:4.98mg
249.03%
Selenium:37.09µg
52.99%
Vitamin B2:0.64mg
37.85%
Vitamin A:1578.46IU
31.57%
Phosphorus:263.26mg
26.33%
Vitamin B5:1.96mg
19.59%
Manganese:0.39mg
19.33%
Vitamin C:14.39mg
17.44%
Folate:64.58µg
16.14%
Vitamin B3:3.1mg
15.5%
Potassium:523.48mg
14.96%
Vitamin E:2.11mg
14.1%
Calcium:133.18mg
13.32%
Zinc:1.95mg
12.97%
Vitamin B6:0.24mg
11.94%
Vitamin B12:0.65µg
10.88%
Iron:1.83mg
10.16%
Vitamin D:1.42µg
9.49%
Vitamin B1:0.12mg
7.74%
Magnesium:25.21mg
6.3%
Vitamin K:6.12µg
5.83%
Fiber:0.61g
2.43%