Open face Egg Sandwich with Collard Greens is a hearty and filling breakfast that is going to fuel you up until lunch time.
Today I have a simple Open face egg sandwich recipe under Breakfast theme. Sunny side up egg is served over a bed of sauteed collard greens and tomatoes and crispy toast. This open face sandwich is a hearty and filling breakfast which is definitely keep you going until lunch time.
Eggs are my whole family favorite and I keep looking for new ways to incorporate eggs into our diet. So when I saw this simple open face egg sandwich recipe in Food Network magazine, I knew we will like it. I made it for breakfast, but it will be perfect for lunch and dinner too.Collard greens are hearty and tougher green when compared with spinach. It also has a slight bitterness in the background. Collard greens are widely used in Southern cuisine. I bought a bag of frozen chopped collards to try and this recipe seemed like the perfect dish to make with them. I loved the texture and the bite they lend to the sandwich.
Eggs can be easily subbed with either scrambled paneer or tofu. Mashed up chickpeas or white beans will do the trick too. So saute some greens, top them with your favorite protein and serve with some tangy, spicy avocados for a delicious breakfast or brunch and Enjoy!!
If you are vegan, then try this Vegan Eggless Egg Salad.
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Open Face Egg Sandwich
- 2 tbsp Extra virgin Olive Oil
- 1 Small Onion
- 1½ cups Grape or Cherry Tomatoes, halved
- ½ tsp Dried Thyme
- 3 cups Frozen Chopped Collard greens
- 1 Avocado, sliced
- 1 tsp Hot sauce
- 4 Large Eggs
- 4 Bread Slices
- 8 Muenster or Provolone Cheese Slices
- To taste Salt & Pepper
- Heat 2tsp oil in a large nonstick pan over medium-high heat. Add the onions, half the tomatoes, and the thyme; cook until the onion softens, about 5 minutes.
- Add the collard greens and season with salt and pepper; continue to cook stirring occasionally, until the collards are tender, about 10 minutes.
- In the meantime, combine the remaining tomatoes with the avocado, hot sauce and 1tbsp olive oil in a small bowl; season with salt and toss gently. Set aside.
- Heat the remaining oil in a separate 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 till 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.