Balsamic Fried Eggs With Wilted Greens (In Under 10 Minutes) - cooking recipe

Ingredients

2 tablespoons olive oil
1 medium garlic clove, finely chopped
6 6 ounces beet leaves (about 1 small bunch) or 6 ounces dandelion greens, washed, thoroughly dried, and coarsely chopped (about 1 small bunch)
4 large eggs
1/4 cup balsamic vinegar

Preparation

Heat 1 tablespoon of the oil in a large nonstick frying pan over medium heat. When oil shimmers, add garlic and cook until it just starts to color, about 30 seconds.
Add greens and season with salt and freshly ground black pepper. Cook until just wilted, about 1 minute. Immediately remove from heat and divide greens between two serving plates.
Wipe out the pan, return it to medium heat, and add remaining 1 tablespoon olive oil. When oil shimmers, add eggs and fry until set, bubbly and brown on the edges, and the pan is almost dry, about 3 minutes.
Carefully add balsamic vinegar and cook until vinegar is reduced and syrupy, about 2 minutes. Place two eggs on each mound of greens, evenly divide vinegar reduction, season with freshly ground black pepper, and serve with toasted bread.