Name: Open-Face Egg and Collards Sandwiches
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 4 slices Canadian bacon (about 2 ounces), diced; 1 small onion, chopped; 1 1/2 cups grape or cherry tomatoes, halved; 1 teaspoon chopped fresh thyme; 3 cups frozen collard greens (about 12 ounces); Kosher salt and freshly ground pepper; 1 avocado, sliced; 1 teaspoon hot sauce; 4 large eggs; 2 multigrain hoagie rolls, split; 8 slices low-fat muenster cheese (about 4 ounces)

Directions

Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the Canadian bacon and cook, stirring occasionally, until it starts browning, about 2 minutes. Add the onion, half of the tomatoes, and the thyme; cook until the onion softens, about 5 minutes. Add the collards and season with 1/4 teaspoon salt and a few grinds of pepper; continue to cook, stirring occasionally, until the collards are tender, about 10 minutes.
Meanwhile, combine the remaining tomatoes, the avocado, hot sauce and 1 tablespoon olive oil in a medium bowl; season with salt and gently toss. Set aside.
Heat the remaining 1 teaspoon olive oil in a separate large nonstick skillet over medium-high heat. Crack the eggs into the skillet and cook until the whites are almost set, about 3 minutes. Cover and cook until the whites are set but the yolks are still slightly runny, about 2 more minutes; season with salt and pepper.
Meanwhile, toast the rolls. Top each half with 2 slices cheese, some collards and a fried egg. Serve with the avocado salad.

Photograph by Ryan Dausch

Courtesy of Food Network Magazine

Open-Face Egg and Collards Sandwiches

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