Fried Eggs With Wilted Greens and Balsamic Recipe
-4 tablespoons Sonoma Farm Garlic infused extra virgin olive oil
-1/4 cup Sonoma Farm Traditional Barrel Aged Balsamic Vinegar
-6 ounces dandelion greens (about 1 small bunch), washed, thoroughly dried, ends trimmed, and coarsely chopped
-4 large eggs
Heat 1 tablespoon of the garlic infused olive oil in a large frying pan over medium heat add the dandelion greens and season with salt and freshly ground black pepper. Cook until just wilted, about 1 minute. Immediately remove from heat and divide the greens between 2 serving plates.Wipe out the pan, return it to medium heat, and add the remaining garlic olive oil. When it shimmers, add the eggs and fry until set, bubbly, and brown on the edges and the pan is almost dry, about 3 minutes.
Carefully add the balsamic vinegar. Place 2 eggs on each mound of greens, evenly divide the vinegar, season with freshly ground black pepper, and serve with toast.