Sautéed Pea Shoots with a Fried Egg
Serves 4

¼ cup extra virgin olive oil
4 extra large eggs
2 tablespoons thinly-sliced garlic
1 tablespoon chopped anchovy fillet
½ teaspoon chili flakes
10 ounces (by weight) pea shoots
Kosher salt
4 slices country bread, toasted and brushed with olive oil (optional)

Heat the oil in a large sauté pan over low heat.  Crack the eggs into the pan, cover with a lid and cook until done, about 4-5 minutes.

Transfer to a warm plate and keep warm.

Add the garlic and anchovy to the pan, increase the heat to medium-high and cook 30 seconds, stirring to distribute everything evenly in the oil.  Add the shoots, stirring until they wilt, about a minute.  Season with salt and chili flakes and then divide the greens among 4 warm plates.  Top each pile of pea shoots with an egg, add a slice of toast and dive in.