Which I of course respond hell yes- because not only is is super delish and healthy, but it's wicked fast and easy to make... I call that a home-run.
I originally found it from my girl Martha
But I've made some revisions (like adding the chili fish sauce and reducing the butter considerably...) i encourage you to try both!
- For Thai Chili Fish Sauce- this will make extra- it's a killer condiment for many many meals
- 4 tablespoons fish sauce (avail at most asian markets)
- 4 Cloves garlic- minced
- Juice from one lime
- 4 Thai Chili Peppers- thinly sliced
- For the Sage-Chile Butter
- 4 tablespoons salted butter
- 1 teaspoon ground sage
- 1/2 teaspoon crushed red-pepper flakes
- For the Eggs and Greens
- 1 tablespoon extra-virgin olive oil
- 10 ounces shiitake mushrooms, sliced
- Coarse salt
- 2 garlic cloves, thinly sliced
- 6 cups greens (rough chopped) I've used a bunch of different types here, Kale, Chard mustard greens... You can totally cheat and use an entire bag of pre chopped kale or whatever...
- 4 tablespoons water
- 4 large eggs
- Grated Parmesan cheese
- Make the Thai Chili Fish Sauce:
Mince garlic and slice chili peppers. Combine all ingredients. Jar and keep in fridge.
- Make the sage-chile butter:
Melt butter in a large heavy skillet (preferably cast iron) over medium heat. Add sage and red-pepper flakes. Simmer about 2 minutes until butter is melted. Put in bowl and set aside.
- Make Greens and Eggs:
In same skillet, add oil over high heat. 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. Cover for aprox 30 seconds and stir, until greens wilt. Add 2 tablespoons sage butter, and combine. Push greens to make 4 wells. Crack 1 egg into each. Season with salt. Cook for till egg is to your liking. Drizzle eggs with sage-chile butter. Drizzle everything with Chili Fish sauce. Garnish with cheese.