Fried Egg with Sautéed Dandelion Greens and Mushrooms

For Sautéed Dandelion Greens:
1 Large Bunch Dandelion Leaves
3 Tablespoons Olive Oil (separated)
3-4 cloves Garlic Sliced Thin 
1 Pound Roughly Chopped Mushrooms
2 Tablespoons Unsalted Butter
Kosher Salt
Freshly Ground Black Pepper

For Eggs on Toast:
2 1 Inch Thick Slices of Challah Bread or your favorite bread
2 Farm Eggs

For Sautéed Dandelion Greens: 

Clean and Rinse and dry the dandelion greens and set aside.

In a large sauté pan, add 2 Tablespoons of the olive oil and heat over medium high heat.

Once the oil is shimmering, add the garlic to the pan. Continue cooking until the garlic begins to turn brown.

Add the mushrooms to the hot pan and mix them well with the garlic. If the pan becomes dry, drizzle in 1 tablespoon of olive oil. Add a pinch of salt to the mixture.

Continue cooking the mushrooms until they are wilted and glossy looking.

Add the dandelion greens and butter to the pan and continue tossing while they wilt.

Add a few grinds of black pepper to the mixture and stir well.

Remove the greens mixture to a plate and set aside.

Place the bread slices into the pan and toast both sides until golden brown then remove from pan.

Cook the  eggs in the hot pan (add a bit of butter if the pan has become dry and is not non-stick) until cooked to your desired doneness then remove them from the pan.

Place the bread slice onto a plate and mound the dandelion greens and mushroom mixture onto the bread. Top with egg.  Serve.