Sunny Eggs with Greens and Mushrooms

Ingredients

For the Greens
• 2 tablespoons coconut oil
• 2 cloves fresh garlic, minced or crushed
• 6 ounces sliced mushrooms (button, cremini or shitake)
• 1/4 teaspoon unprocessed salt
• 6 cups fresh kale (cut into 3/4-inch-pieces) or collard, leek, or mixed greens
• 2 tablespoons filtered water, if necessary to steam
• 4 large eggs (See my post The Best Eggs are Pasture-raised Organic).
Garnish:
• 1/4 cup coarsely crumbled Vegan Cream Cheese (or grass-fed goat cheese if you tolerate it)

Instructions

1. Heat the coconut oil in a large, heavy-bottomed skillet over medium heat. Add crushed garlic and cook briefly for about one minute, taking care not to brown.
2. Add mushrooms and 1/4 teaspoon salt. Cook 3 to 4 minutes until they begin to soften. Add the greens and increase heat to medium high. Cover the skillet to steam the greens, stirring occasionally. If the pan dries out, add 2 tablespoons filtered water so it can steam-cook.
3. Just when the greens begin to wilt but are not fully cooked, push them to make 4 wells. Crack one egg into each well. Turn heat down to low. Add salt and pepper to the eggs.
4. Cover and cook 2 minutes, watching it carefully and if the pan dries out, add a bit more water. I like my yolks soft, and if the eggs cook too fast, the yolks will become hard. So when the egg whites start to become opaque, I remove the lid to let the eggs finish cooking very slowly, and the yolks stay yellow and runny. (If you like your yolks harder, then leave the lid on.)
5. When the whites are completely cooked, remove from heat. Garnish with crumbled Vegan Cream Cheese. Serve immediately.