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Prep Time: 30 min
Cut and rinse potatoes, then toss with oil, salt and pepper and place in oven. Cook for about 30 minutes, or until the insides are soft and there’s a bit of crunch to the outside.
Melt the butter in skillet over medium heat. Halve mushrooms, then add to melted butter. Sauté until soft. Add collards, and sauté until soft. Cover and set aside while you cook the eggs.
Slice and toast bread.Cook eggs as desired. For perfect crispy fried eggs, heat olive oil and butter until it’s bubbling. Turn heat down to medium low, then crack egg into the skillet. Return the skillet to medium high heat. The white will bubble and balloon, quickly cooking while the yolk stays runny. Once the white seems to be totally cooked through and the edges are crispy, remove the egg from the oil and plate with the greens, a few potato wedges, and toast. Best served with a cup of black coffee or tea with milk and sugar.