Fried Eggs with Greens and Mushrooms

OK, not the easiest recipe to get a good photo of since the cast iron skillet and the greens are both dark, but it was actually quite beautiful.  Maybe I was swayed by the fact that I was using my mom's skillet; for some reason, I find using it very comforting - always makes me think of those yummy potato cakes out of leftover mashed potatoes that I simply cannot figure out how to make like she did.  (This recipe actually calls for a cast iron skillet!)  Anyway, this is a nice main dish recipe if you're trying to incorporate more cooked greens in your diet and you like one-dish meals.

Source:  Martha Stewart Living magazine

Sage-Chile Butter:

4 T. unsalted butter

1 T. small sage leaves

1/4 t. crushed red-pepper flakes

Eggs and Greens:

2 T. olive oil

10 oz. mushrooms, sliced

coarse sea salt

2 garlic cloves, thinly sliced

6 c. cooking greens (I used Swiss chard), cut into 3/4"-wide ribbons

2 T. water

2 T. unsalted butter

4 large eggs

finely grated Parmesan cheese for garnish

Sage-Chile Butter:

Melt butter in a saucepan over medium heat.  Add sage and red-pepper flakes.  Simmer until sage is crisp, about 3 min.

Eggs and Greens:

Heat a large, heavy skillet (preferably cast iron) over high heat.  Swirl in oil.  Cook mushrooms with 1/2 t. salt until golden and tender, 4-5 min.  Stir in garlic, then greens and water.  Cook, stirring, until greens wilt.  Add butter, stir until melted.

Push greens to make 4 wells.  Crack 1 egg into each.  Season with salt.  Cook for 4 min.  Let stand until whites are set, but yolks are still runny, about 4 min.  Drizzle with sage-chile butter.  Garnish with cheese.