SAUTÉED GREEN BEANS AND MUSHROOMS WITH FRIED EGGS

With three eggs per serving and a whole mess of veggies and greens, this tasty breakfast will keep you going strong until lunchtime. A quick lemon-shallot vinaigrette is drizzled over everything to give the dish great flavor.

SERVES 2

PREP: 10 minutes COOK: 15 minutes TOTAL: 25 minutes

• 6 tablespoons extra-virgin olive oil
• 2 cups sliced fresh mushrooms
• 12 ounces fresh green beans, trimmed and cut into 2-inch pieces
• 1 sprig fresh thyme
• 1 clove garlic, minced
• 1 teaspoon salt
• 4 cups arugula (2 to 3 ounces)
• 6 large eggs
• ½ teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 2 tablespoons finely chopped shallot
• Black pepper

Heat 2 tablespoons of the olive oil in a large nonstick skillet over high heat. Add the mushrooms and cook, stirring occasionally, until just beginning to brown, about 3 minutes. Reduce the heat to medium and stir in the green beans, thyme, garlic, and ½ teaspoon of the salt. Cook, stirring frequently, for 2 minutes. Cover and cook, stirring once or twice, until the beans are crisp-tender, about 5 minutes. Remove and discard the thyme.

Spread the arugula on a large platter or in a large shallow bowl. Top with the hot vegetables. Let stand until the arugula wilts, about 5 minutes.

Meanwhile, wipe out the skillet. Heat 2 tablespoons of the oil in the skillet over medium-high heat. Fry the eggs in the hot oil until the whites are set and the yolks are cooked to your desired doneness, flipping the eggs if desired.

In a small bowl, whisk together the lemon zest and juice, the remaining 2 tablespoons oil, and the shallot.

Toss together the wilted arugula and vegetables. Drizzle with the dressing and top with the fried eggs. Sprinkle with the remaining ½ teaspoon salt and black pepper to taste.