Every where I look, it seems there is a fried egg sitting on top of some thing or another. I’ve seen eggs on top of pizza, spaghetti carbonara, a burger, and, most recently, on Meg‘s salad. That egg always looks so happy and king-of-the-hill like, and makes any dish yell, “I’m fun! EAT ME!”
I love eggs. They’re one of my more favorite foods. And I especially love eggs for dinner, which ends up happening about once a week or so when I’m home too late to eat with the family. One night, I decided to experiment a bit. I didn’t want the same ol’ egg sandwich on an English muffin. I wanted lots of color and flavor and needed veggies in my life. There were sliced mushrooms in the fridge looking forlorn and forgotten. I threw them in a pan with some onions and greens, and topped it with a fried egg (plus an egg white, I’m a hungry girl!).
So, here y0u go — my quick and light supper, a party on a plate. Couldn’t be easier or more yummy Isn’t it bee-YOO-ti-ful?
Wilted Greens with Egg Topper
1/4 of large onion, chopped
1 handful of sliced mushrooms
2 handfuls of assorted greens (like spring mix)
1 tablespoon butter
1 tablespoon olive oil
1 egg white
salt and pepper to taste
Heat butter and oil in medium frying pan. Add onions and mushrooms and saute about 5 minutes, While veggies are cooking, heat another small frying pan prepared with spray oil. Add the egg and egg white and cook over medium heat until desired doneness. In the other pan, once the onions are soft and mushrooms begin to brown, add the greens and saute for about 30 seconds more. Immediately transfer veggies to plate, and top with fried egg. Salt and pepper to taste.