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Photo of Egg, bacon & greens breakfast sandwiches by WW

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

Shallot

1 medium, thinly sliced

Collard greens

½ pound(s), trimmed and thinly sliced (about 6 cups)

Table salt

¼ tsp

Hot sauce

¼ tsp

Uncooked turkey bacon

2 slice(s)

Egg

4 large egg(s)

Whole wheat sandwich thins

2 item(s), split and toasted

Grated Pecorino Romano cheese

2 Tbsp

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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