Crispy-Edged Griddled Eggs over Greens

A quick sizzle in olive oil gives these eggs a light and crispy-brown finish, a nice contrast to the creamy yolk. Served over lemon-spiked greens, they provide a power start to your day.

4 eggs
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.

4 servings

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.


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