Fried Greens with Ham and Eggs Recipe

Name: Fried Greens with Ham and Eggs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons extra-virgin olive oil (EVOO) (5 times around the pan), plus some for drizzling; 4 large slices prosciutto di Parma, deli sliced but not too thin (you need to handle it); 6 garlic cloves, minced; 1/2 teaspoon crushed red pepper flakes; 1 tin of flat anchovy fillets, (8 to 10 fillets), drained (optional, but highly recommended); 1 1/2 pounds dandelion greens, trimmed and halved or torn across; Coarse black pepper; Freshly grated or ground nutmeg; 4 large eggs; Coarse salt; 2 scallions, finely chopped

Servings: persons

5 tablespoons extra-virgin olive oil (EVOO) (5 times around the pan), plus some for drizzling
4 large slices prosciutto di Parma, deli sliced but not too thin (you need to handle it)
6 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 tin of flat anchovy fillets, (8 to 10 fillets), drained (optional, but highly recommended)
1 1/2 pounds dandelion greens, trimmed and halved or torn across
Coarse black pepper
Freshly grated or ground nutmeg
4 large eggs
Coarse salt
2 scallions, finely chopped

1
Heat a large nonstick skillet over medium heat.
2
Add the 5 tablespoons of EVOO and fry the sliced prosciutto for 5 minutes, until crisp.
3
Remove the prosciutto with tongs, reserving the oil.
4
Cool the prosciutto and crumble it into pieces.
5
Set aside.
6
Preheat a griddle or second large nonstick skillet over medium heat.
7
To the oil in the first skillet, add the garlic, crushed red pepper, and anchovies.
8
Melt the anchovies into the oil, 2 minutes, breaking them up with a wooden spoon.
9
Once melted, the anchovies will taste nutty rather than fishy.
10
Add the greens to the pan and wilt.
11
Season the greens with pepper and nutmeg to taste.
12
The anchovies should provide enough salt.
13
Drizzle EVOO on the hot griddle pan and fry the eggs as you like: sunny side up, over easy, or over hard.
14
Pile one fourth of the greens on each plate and top with bits of crisp prosciutto and a fried egg.
15
Season the egg with salt and pepper, garnish with chopped scallions, and serve.

532

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 tablespoons extra-virgin olive oil (EVOO) (5 times around the pan), plus some for drizzling, 4 large slices prosciutto di Parma, deli sliced but not too thin (you need to handle it), 6 garlic cloves, minced, 1/2 teaspoon crushed red pepper flakes, and more.

Yes, Fried Greens with Ham and Eggs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Fried Greens with Ham and Eggs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions