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Open Face Egg Sandwich

Open face Egg Sandwich with Collard Greens is a hearty and filling breakfast that is going to fuel you up until lunch time.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast, brunch
Cuisine American
Servings 4 Servings


  • 2 tbsp Extra virgin Olive Oil
  • 1 Small Onion
  • 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.