fried eggs and greens

Good Morning.  Although it doesn't rhyme as well as Dr. Seuss' "Green Eggs and Ham," this recipe for fried eggs and greens is DELICIOUS and definitely worthy of "week night staple" status.  Josh made this for dinner last night (I know- he is the best) and we loved it.  It combines the protein of an egg, good fat from almonds, and lots of good vitamins from kale and sweet potatoes- quite the workhorse of a meal.  Of course, you can be like me and add goat cheese and white truffle salt, but that's a different issue.  Give it a try and let me know what you think...chances are, we will be making it for dinner at our house too!

Fried Eggs and Greens
Adapted from Katie Button's recipe in Southern Living

  • 2 cups sweet potato cubes (The original recipe called for butternut squash, but I love sweet potato and usually have it on hand and it was great in this meal.)
  • 4 Tbs. olive oil, divided
  • 1 tsp. kosher salt, divided
  • 1 bunch of baby braising greens (We used kale.)
  • 1/4 c. toasted almonds
  • 2 Tbs. dry sherry
  • 1/4 c. crumbled goat cheese
  • 2 fried eggs  (see below)
  1. Preheat oven to 450.  Toss sweet potato with 2 Tbs. olive oil and spread in a single layer on a baking sheet; sprinkle with 1/2 tsp. salt.  Bake 20 minutes or until squash is soft and golden brown, stirring occasionally.
  2. Toast almonds for 3-5 minutes (We used the regular toaster oven, but you could also throw the almonds in the oven with the sweet potato- just use a separate tray so they can come out after a few minutes.)
  3. Meanwhile, heat remaining 2 Tbs. olive oil in saute pan.  Add greens, almonds, and sherry, tossing to coat.  Sprinkle with remaining 1/2 tsp. salt.  Cook, stirring often for about 2 minutes, or until greens begin to wilt.  Transfer to a plate and top with fried eggs and sweet potatoes.  
  4. Add goat cheese, salt and pepper as desired.  (Like I mentioned before- truffle salt was amazing with these flavors.)
Olive Oil Fried Egg (The method outlined here differs significantly from the one suggested in the original recipe.  This way is a little healthier with less "deep frying" of the egg.  BUT, if you want a good explanation of deep frying an egg, check out the original recipe here.)
  • Coat a small, non-stick skillet with olive oil.  Heat oil over medium-high heat, just until the oil begins to smoke.  Reduce heat to medium.  Break one egg into the skillet and cook until crispy on the edges.  Remove egg and sprinkle with salt to taste.  Repeat with desired number of eggs.  

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