Ingredients:
- 0.25 cup + 2 tablespoons olive oil
- 6-8 flat anchovy filets
- 4 large garlic cloves, thinly sliced
- 1 teaspoon crushed red pepper flakes, or 2 small fresh red chilies, halved
- 1 large bunch dandelion greens, stemmed + coarsely chopped (makes 6-8 cups)
- Freshly grated nutmeg
- Juice of half a lemon or a splash of dry vermouth
- 4 large free-range organic eggs
- Salt
- Pepper
- Minced fresh chives
- Crusty bread
Directions:
- In a large skillet, heat 0.25 cup of oil over medium heat. Add the anchovies, cover the pan, with a splatter screen or lid, and shake until the anchovies begin to break up. Reduce the heat a tad, uncover, + stir until the anchovies melt into the oil. Add the garlic + red pepper flakes + stir 2-3 minutes. Add the greens + cook tender-crisp, tossing for 2 minutes in the garlicky oil. Season with the nutmeg + douse with the lemon juice.
- In a large nonstick skillet, heat the remaining 2 tablespoons oil over medium heat. Add the eggs + cook for 2 minutes, then flip + cook for 1 minute more; season with salt + black pepper.
- Top the greens with the eggs. Sprinkle with chives. Serve with crusty bread.
Serves four people.