Egg, Bacon, and Greens Breakfast Sandwiches

SmartPoints® value per serving
Total Time
22 min
12 min
10 min
Start your day with a dose of vegetables and a ton of flavor. For even more flavor, add a few minced garlic cloves to the pan with the sliced shallot. A quick trick for trimming collard greens: Stack the leaves and fold them all in half at the stem, then use a knife to cut away the stems from the greens all at once with a swipe of a sharp chef's knife. To make egg nests sans the bread, return the greens to the pan after cooking the bacon and divide them into four equal portions. Using tongs, twist each portion into a nest shape with a cavity in the center. Crack the eggs into cavities. When the yolks are cooked to your liking, transfer the nests with a spatula to individual serving plates and top with the bacon and cheese. Leftover greens are delicious reheated in a bowl of warm broth seasoned with a squeeze of lemon juice or a splash of vinegar for a touch of acidity.


Olive oil

2 tsp

Uncooked shallot(s)

1 medium, thinly sliced

Uncooked 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)


4 large egg(s)

Whole wheat sandwich thin(s)

2 item(s), split and toasted

Grated Pecorino Romano cheese

2 Tbsp


  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. Per serving: 1 open-face sandwich