Garlicky Fried Eggs with Baby Greens
This Italian-style egg recipe is quick, easy and so delicious. It makes a light, vegetarian main dish for brunch, lunch or dinner, needing only some good crusty bread on the side. The recipe can be made in any amount desired.
- 1 tablespoon olive oil
- 3 large cloves garlic, thinly sliced
- 4 large or extra large eggs
- Salt and pepper to taste
- Baby salad greens, about 6 ounces, any variety or mix desired
Spray a medium skillet, preferably nonstick, with olive oil cooking spray. Heat over medium-high heat. Add the olive oil and heat again. Add the garlic, then break in the eggs. (Be careful not to burn the garlic. It is very good if it turns slightly golden. If you are making several batches of eggs in a smaller pan, use only a portion of the garlic and remove it from the pan, adding fresh before cooking the additional eggs.) If desired, flip the eggs when browned to cook them over light. Fry until desired doneness. Place a bed of baby salad greens on a plate and top with the fried eggs. Drizzle some of the hot oil and garlic from the pan over the eggs and greens. Serve immediately, with toasted crusty bread.