Open-Face Egg and Collards Sandwiches
- Level: Easy
- Yield: 4 servings
-
- 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
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
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.