OPEN-FACE EGG AND COLLARDS SANDWICHES

Open-Face Egg and Collards Sandwiches image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

Previous Next

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)

Steps:

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.

Nutrition Facts : Calories 450 calorie, Fat 25 grams, SaturatedFat 7 grams, Cholesterol 215 milligrams, Sodium 680 milligrams, Carbohydrate 35 grams, Fiber 8 grams, Protein 23 grams