Eggs in Toast Topped with Wilted Greens

 This recipe does not have exact measurements. I’m simply telling you how to prepare the dish. It may not be the same each time, but it will be good. We had fun cooking and eating this today. Try it. We prepared two generous servings.

Begin by collecting the greens.  I went to the garden in the back yard to harvest some tender fresh greens, including a cup of small arugula leaves. I finely chopped a few basil leaves. These have a strong flavor. Then I snipped some tiny pieces of rosemary. Young tender collards would have been good, but our current crop hasn’t come up yet. Back in the kitchen, I added enough tender fresh spinach to fill a medium mixing bowl.

How much garlic do you like? An entire bulb went into this dish. Here’s an easy way to prepare garlic if you don’t mind having some visible pieces in your food. Cut one end off the bulb. Be sure that each clove has an end sliced off. Heat the garlic in the microwave twenty seconds. Let it cool about a minute. Peel it. This step is easy when the garlic has been heated. Mash the cloves with a knife turned sideways. Then chop it finely.

Finely dice half a medium onion. Pour a dash of oil into a skillet. We like half olive oil and half canola oil. Cook the garlic and onion.

While the onion and garlic cook, zest a lime. (You’ll need only half the zest of a lime.) Juice it. Set the lime juice and zest aside.

Pour the greens into the skillet with the onion and garlic. It will instantly shrivel to a fraction of its raw size when you start cooking it. You don’t need to cook it a long time. Season it. I like tomato bouillon and vegetable bouillon mixed with ¼ cup of water. Stir the seasonings into the greens. Let the greens rest while you prepare the eggs, but keep them warm.

Slice a Roma tomato. You will need four slices.

Place a large skillet or a griddle on the stove. Oil it.

Lay four slices of bread on a cutting board. With a sharp device, cut holes in the bread slices. Place the bread slices and the round pieces on a hot griddle or skillet.

Drop an egg in each hole. Cook on one side and turn. Be careful not to let it stick. Use enough oil. (Or if you prefer, you could use butter.) If you prefer runny eggs, you won’t need to do anything but cook them. If you like your eggs firm, stick the yolks with a fork.

As soon as the little round centers are done, place two on each plate. Stack tomato slices on the bread. We placed a few crumbles of blue cheese on top of the tomatoes. Top with some lime zest. These little rounds are delicious open-faced sandwiches.

Place the eggs cooked inside the toast on the plates.

Drown the greens in lime juice. Dip them up with a slotted spoon and spread them over the eggs.

You may know some other names for eggs cooked in toast. If so, drop me a note. I wish I knew what else to call them besides eggs in stoast.