Poached egg over greens...

Love spinach with eggs. I sauté my spinach with some oil and then, put it in a small ramekin. Then, I gently crack an egg on the top, drizzle some olive oil and some salt and pepper. I put the ramekin in a water bath and gently poach it for 8-10 minutes. And if time permits, some shaved parmesan cheese on the top caps it all!

Don't forget baby spinach and in the spring, sautéed ramps with mushrooms!

Yum, bigpan! The Flemish like something like that too--or they did when I lived there 30-some years ago. We'd mash butter, lemon juice, and softly hard-boiled eggs together and serve it over newly harvested, peeled, steamed white asparagus. They liked it so much that we made trips to the asparagus farm every few days and eat it--with nothing else--for dinner.

Italians like a poached egg over fresh steamed asparagus. I often serve it as a dinner appetizer.

Dandelions when you can get them!

http://www.food52.com/recipes/11663_dandelion_greens_salad

Sounds delicious and now I want to try it! Maybe an egg over sweet butter greens with a raspberry vinaigrette

Totally not odd! Ditto, I love the traditional frisee and bacon--salade lyonnaise--but I've also had great luck with other greens. The slightly sturdy, bitter ones seem to work best. Venus, a restaurant in Berkeley, always has them on their breakfast as well as their lunch menu. Their current description is "2 poached eggs atop a nest of wild mushrooms, tomato, goat cheese, arugula and frisee, with tapenade toast 9.50, add bacon bits for 1.00 extra."

The classic of course is frisee au lardon's with that runny egg on top (use the best, freshest eggs you can find). And lardons are chopped bacon, so for breakfast, why not? You might experiment with different greens, say escarole or cooked down mustards. Knock yourself out.