Many times during the week, time gets away from me and I don’t have time to cook something elaborate. Last night was one of those nights and I happened to think about a recipe I saw in a Saveur cookbook recently- Wild Greens and Fried Eggs. It’s a Greek dish, (Χόρτα με Αυγά Τηγανητά ) and would have traditionally been made with whatever greens the cook found growing nearby or picked up at the open market. I had a couple of packages of mixed “super greens” and some baby spinach, so that’s what I used. I sautéed half a large onion in olive oil with some fennel bulb that I diced up. Once that was soft, I added the greens along with some parsley, mint, and garlic. Once the greens cook down, take them out of the pan and fry the eggs in a little more olive oil. Plate the greens and top with a fried egg or two and serve while it’s hot. Season it with salt and pepper and maybe a little lemon juice if you like. It’s a delicious quick supper or lunch (or breakfast if you like). I had a village salad on the side as well.