Egg, bacon & greens breakfast sandwiches
3
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
To quickly trim collard greens, fold each leaf in half at the stem, then tear off the tough portion of the stem and discard.
Ingredients
Olive oil
2 tsp(s)
Shallots
1 medium, thinly sliced
Uncooked collard greens
½ pound(s), trimmed and thinly sliced (about 6 cups)
Table salt
¼ tsp(s)
Hot sauce
¼ tsp(s)
Uncooked turkey bacon
2 slice(s)
Egg
4 large
Thin whole wheat sandwich bread (roll)
2 item(s), split and toasted
Grated Pecorino Romano cheese
2 tbsp(s)
Instructions
1
Heat 1 teaspoon of oil in large skillet over medium-high heat. Add shallot and cook, stirring constantly, until softened, about 2 minutes. Add greens and salt; cook, stirring frequently, until greens are tender, about 4 minutes. Stir in hot sauce. Cover and keep warm.
2
Meanwhile, place bacon in large nonstick skillet and set over medium heat. Cook until crisp, about 3 minutes on each side. With tongs, transfer bacon to paper towel–lined plate and drain.
3
Add remaining 1 teaspoon oil to skillet. Break eggs into skillet and cook until whites are opaque and yolks begin to set, 3–4 minutes.
4
Place bread thins, cut side up, on 4 plates. Top evenly with greens mixture. Break each slice of bacon in half and place on greens. Top with egg and sprinkle with Romano.
5
Serving size: 1 open-face sandwich
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