1/4 teaspoon plus 1/8 teaspoon coarse sea salt
1/4 teaspoon pepper
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
2 cups slightly packed mixed greens, such as arugula, baby kale, spinach and chard
1. Heat grill. Crack eggs into individual custard cups; combine salt and pepper in small cup.
2. Add oil to large cast-iron or nonstick skillet.* Place skillet on grill over medium-high heat or coals. Cover grill; heat oil 2 to 4 minutes or until oil is hot but not smoking. (A heavy skillet will take longer to heat.) Add eggs (oil should sizzle when eggs are added); sprinkle with half of the salt mixture. Grill, covered, 2 to 3 minutes or until whites are almost set.
3. Pour lemon juice over eggs; cover skillet with foil. Grill, covered, 30 seconds to 1 minute or until whites are firm and yolks are soft or to desired doneness. Remove eggs.
4. Add greens to skillet on grill; sprinkle with remaining salt mixture. Toss 20 to 30 seconds or until lightly wilted. Serve eggs over greens.
PER SERVING: 145 calories, 12 g total fat (2.5 g saturated fat), 6.5 g protein, 2 g carbohydrate, 185 mg cholesterol, 235 mg sodium, .5 g fiber
TIP *To protect handle of nonstick skillet, wrap in several layers of foil.