<http://schema.org/recipeInstructions>
" Heat 2 Tbsp of the oil in a large skillet over medium-high heat. Add onions and cook, stirring often, until they begin to soften, 3 to 4 minutes. Add mushrooms, 1\u20444 tsp salt and 1/8 tsp pepper, and cook, tossing often, until tender, 3 to 5 minutes. In a medium bowl, whisk together mustard, vinegar, 2 Tbsp of remaining oil, and 1&amp;amp;#8260;4 tsp each salt and pepper. Add the escarole and toss to coat. Fold in onions and mushrooms. Heat remaining 1&amp;amp;#8260;2 tsp oil in a large nonstick skillet over medium heat. Crack the eggs into the skillet and cook, covered, to desired doneness, 2 to 4 minutes for slightly runny yolks. Serve the eggs with the salad."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a11693/escarole-red-onion-mushroom-egg-salad-recipe-122798/>