Spring Dandelion Greens and Eggs Over Toast

Ingredients:

3 tbsp extra-virgin olive oil
4 garlic cloves, chopped
¼ tsp red pepper flakes
1lb dandelion greens, stems removed & leaves roughly chopped
¼ cup water
Sea salt to taste
4 slices rustic Italian or other bread
2 to 4 eggs

Instructions:

In a large pan, heat the EVOO over medium-high; sauté chopped garlic and red pepper flakes for about 30secs, until garlic is fragrant. Add dandelion greens and saute briefly, covering all leaves in oil.

Add water and ¼ tsp salt, turn heat to medium low and cover. Stir occasionally and add water if necessary. Greens should be tender in about 3 minutes. Season with sea salt.

Meanwhile, toast bread. Place toast on plates and top with greens and soft, lightly poached eggs.