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2000s Recipes + Menus

Kemp’s Eggs on Toast with Dandelion Greens

Serves2
  • Active time:15 min
  • Start to finish:15 min
May 2009
An egg on toast is so simple and so perfect that I can understand all those who might cry, “Don’t muck with it!” I felt that way, too, until I ran a garlic clove over the toast one day and piled it with freshly cooked dandelion greens before resting the fried egg on top. Suddenly, what had been a tried-and-true weekday-morning breakfast turned into a substantial lunch to be savored leisurely on a Sunday afternoon.

Learn how our executive food editor developed this recipe.
  • 3 tablespoons extra-virgin olive oil plus more for drizzling
  • 5 garlic cloves (4 finely chopped; 1 halved crosswise)
  • 1/4 teaspoon hot red pepper flakes (optional)
  • 1 lb dandelion greens, ends trimmed and leaves cut crosswise into 2-inch pieces
  • 1/4 cup water
  • 4 slices rustic Italian or other artisanal bread
  • 2 to 4 fried eggs
  • Heat oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over medium-high heat until it shimmers, then sauté chopped garlic and red pepper flakes (if using) until garlic is fragrant, 10 to 30 seconds. Add dandelion greens by handfuls, turning with tongs and covering skillet briefly until greens are wilted before adding more.
  • When all of greens are in skillet, add water and 1/4 tsp salt and cook, covered, over medium-low heat, stirring occasionally and adding more water if necessary to keep mixture juicy, until greens are tender, about 3 minutes. Season with salt.
  • Meanwhile, toast bread in toaster and rub one side of each slice all over with cut sides of halved garlic clove. Put toast on plates and drizzle with oil. Top with greens, including liquid, and fried eggs.
Cooks’ note:
    You can use the same skillet for the greens and for frying eggs. Transfer greens, including liquid, to a bowl and keep warm, covered, then wipe out skillet and fry eggs.
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