A warm salad of tender greens cooked down with garlic, topped with soft eggs. The mix gets sweeter and mellower as it wilts, especially the radicchio. Toast bread on the side to soak up the runny yolks.

Serves 2. 20 minutes, 15 at the stove.

About 400 calories a serving, 20 g protein, 37 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 3 tablespoons olive oil in a large pan over medium-high heat. Mince 2 cloves garlic and add to the oil once it shimmers, stirring for 30 seconds until fragrant.
2. Add the 8 ounces of mixed greens by the handful, stirring as each batch wilts into the pan, until all the greens are tender and dark, about 4 minutes. Season with salt and pepper to taste.4 min
3. Push the greens to the sides of the pan. Add 1 tablespoon butter to the center and crack 4 eggs into the pan, keeping the yolks intact. Cook until the whites set and the yolks stay runny, 3 to 4 minutes.3 min
4. Toast 4 slices of bread while the eggs cook. Divide the greens and eggs between two plates, top each with two eggs, drizzle with the pan juices, and serve with the toast.

Note Swap the eggs for 4 ounces crumbled feta if you prefer. Leftovers keep two days refrigerated, best reheated gently in a pan. Serve with a glass of white wine or a sharp vinaigrette alongside.