This Dinner Toast with Garlicky Greens and Fried Egg is a recipe I always keep in my back pocket. Don’t be intimidated by the amount of greens (or the amount of garlic) in this dish. It packs the greens full of flavor making for a delicious topping for toast accompanied by a fried egg.
It’s a tasty vegetarian option for your Meatless Monday consideration.
Ingredients for this Easy Dinner Toast with Garlicky Greens and Fried Egg
This recipe will make 4 servings and will take about 20 minutes to make from start to finish. You gotta love recipes like that where dinner is done fast! Here’s what we’ll need to whip up dinner in no time:
- 4 thick slices crusty bread. I love the whole wheat sourdough from our favorite local bakery. Use your favorite bread here as it’s the foundation upon which those garlicky greens will rest.
- 4 eggs, divided
- 1 bunch spinach, leaves trimmed & roughly chopped
- 1 small bunch mustard greens, leaves trimmed & roughly chopped
- 8 large broccoli leaves, de-stemmed & leaves roughly chopped
- 4 to 5 large cloves garlic, thinly sliced
- 4 to 5 large cloves garlic, minced
- 1 to 2 tsp crushed red pepper flakes
- 1/2 tsp ground black pepper
- 1 tsp kosher salt
- 1/2 cup grated Parmesan plus more for garnish
- 3 tablespoons olive oil
How to Prepare this Easy Dinner Toast with Garlicky Greens
Heat 3 tablespoons olive oil in a large skillet or sauté pan over medium low heat. Add in your minced garlic and give it a stir for 30 to 60 seconds until garlic is fragrant. Add in your crushed red pepper flakes and black pepper. Stir to combine letting the red pepper flakes release some of the heat.
Add in your greens—start by adding half of the greens to start so that they don’t spill over. Trust: these will cook down significantly. Once the greens have started to cook down (about 5 minutes later) add in the remaining greens and give it all a good stir. Add in your kosher salt and stir once more. Allow the greens to cook down. Water will release as the greens cook; this is okay. Allow greens to cook, low and slow, about 7 to 10 minutes more, stirring as needed to encourage them to wilt down. Once the greens are cooked down, add in your Parmesan cheese and stir to combine. Taste and adjust seasoning as desired
Meanwhile, in small skillet heat a couple tablespoons olive oil over medium low heat. Once heated, add in your sliced garlic and fry them up, about 3 to 5 minutes—watching closely so that they turn a lovely golden brown but don’t burn. Using a slotted spoon remove fried garlic to a small plate lined with a paper towel to drain.
Use the remaining garlic infused oil to fry up your toast, one to two slices at a time depending on size of skillet, until golden. Place each slice of toast on a plate.
Add in a little more oil, if needed, and then fry up your eggs, one or two at a time, for each serving. Fry eggs until edges are golden and the whites are set, about 3 to 4 minutes each.
To serve: top each toast with a few spoonfuls of your garlicky greens. Top with your egg and then garnish with some more grated Parmesan, some crushed red pepper and the crispy garlic.
Dinner Toast with Garlicky Greens and Fried Egg
Ingredients
- 4 thick slices crusty bread
- 4 eggs divided
- 1 bunch spinach leaves trimmed & roughly chopped
- 1 small bunch mustard greens leaves trimmed & roughly chopped
- 8 large broccoli leaves de-stemmed & leaves roughly chopped
- 4 to 5 large cloves garlic thinly sliced
- 4 to 5 large cloves garlic minced
- 1 to 2 tsp crushed red pepper flakes
- 1/2 tsp ground black pepper
- 1 tsp kosher salt
- 1/2 cup grated Parmesan plus more for garnish
- 3 tablespoons olive oil
Instructions
- Wash, de-stem and give a rough chop to all your greens. Set aside in a large bowl. Thinly slice your first batch of garlic, then set aside in a small prep bowl. Mince the remaining garlic.
- Heat 3 tablespoons olive oil in a large skillet or sauté pan over medium low heat. Add in your minced garlic and give it a stir for 30 to 60 seconds until garlic is fragrant. Add in your crushed red pepper flakes and black pepper. Stir to combine letting the red pepper flakes release some of the heat.
- Add in your greens—start by adding half of the greens to start so that they don’t spill over. Trust: these will cook down significantly. Once the greens have started to cook down (about 5 minutes later) add in the remaining greens and give it all a good stir. Add in your kosher salt and stir once more. Allow the greens to cook down. Water will release as the greens cook; this is okay. Allow greens to cook, low and slow, about 7 to 10 minutes more, stirring as needed to encourage them to wilt down. Once the greens are cooked down, add in your Parmesan cheese and stir to combine. Taste and adjust seasoning as desired
- Meanwhile, in small skillet heat a couple tablespoons olive oil over medium low heat. Once heated, add in your sliced garlic and fry them up, about 3 to 5 minutes—watching closely so that they turn a lovely golden brown but don’t burn. Using a slotted spoon remove fried garlic to a small plate lined with a paper towel to drain.
- Use the remaining garlic infused oil to fry up your toast, one to two slices at a time depending on size of skillet, until golden. Place each slice of toast on a plate.
- Add in a little more oil, if needed, and then fry up your eggs, one or two at a time, for each serving. Fry eggs until edges are golden and the whites are set, about 3 to 4 minutes each.
- To serve: top each toast with a few spoonfuls of your garlicky greens. Top with your egg and then garnish with some more grated Parmesan, some crushed red pepper and the crispy garlic.