Open-Face Egg and Collards Sandwiches
- Total:
- 30 min
- Prep:
- 10 min
- Cook:
- 20 min
- Yield:
- 4 servings
- Level:
- Easy
Nutrition Info
- Nutritional Analysis
- Per Serving
- Calories
- 450 calorie
- Total Fat
- 25 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 215 milligrams
- Sodium
- 680 milligrams
- Carbohydrates
- 35 grams
- Dietary Fiber
- 8 grams
- Protein
- 23 grams
Ingredients
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
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