Greens, Mushrooms and Fried Eggs with Thai Chili Fish Oil

This is one of those meals that after i make it my husband says.... Can we have that again tomorrow?

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

• Directions:

• 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.