Open-Face Egg and Collards Sandwiches

Total Time:
30 min
Prep:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
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


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