Balsamic Fried Eggs With Wilted Greens (In Under 10 Minutes)

Ingredients

• 2 tablespoons olive oil
• 1 medium garlic clove, finely chopped
• 6 ounces arugula or escarole or beet leaves or dandelion greens, washed, thoroughly dried, and coarsely chopped (about 1 small bunch)
• 4 large eggs
• 1/4 cup balsamic vinegar

Directions

1. 1

   Heat 1 tablespoon of the oil in a large nonstick frying pan over medium heat. When oil shimmers, add garlic and cook until it just starts to color, about 30 seconds.

2. 2

   Add greens and season with salt and freshly ground black pepper. Cook until just wilted, about 1 minute. Immediately remove from heat and divide greens between two serving plates.

3. 3

   Wipe out the pan, return it to medium heat, and add remaining 1 tablespoon olive oil. When oil shimmers, add eggs and fry until set, bubbly and brown on the edges, and the pan is almost dry, about 3 minutes.

4. 4

   Carefully add balsamic vinegar and cook until vinegar is reduced and syrupy, about 2 minutes. Place two eggs on each mound of greens, evenly divide vinegar reduction, season with freshly ground black pepper, and serve with toasted bread.