| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 slices Canadian bacon (about 2 ounces), diced
- 1 small onion, chopped
- 1 1/2 cups grape or cherry tomatoes, halved
- 1 teaspoon chopped fresh thyme
- 3 cups frozen collard greens (about 12 ounces)
- Kosher salt and freshly ground pepper
- 1 avocado, sliced
- 1 teaspoon hot sauce
- 4 large eggs
- 2 multigrain hoagie rolls, split
- 8 slices low-fat muenster cheese (about 4 ounces)
Instructions
- Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat. Add the Canadian bacon and cook, stirring occasionally, until it starts browning, about 2 minutes. Add the onion, half of the tomatoes, and the thyme; cook until the onion softens, about 5 minutes. Add the collards and season with 1/4 teaspoon salt and a few grinds of pepper; continue to cook, stirring occasionally, until the collards are tender, about 10 minutes.
- Meanwhile, combine the remaining tomatoes, the avocado, hot sauce and 1 tablespoon olive oil in a medium bowl; season with salt and gently toss. Set aside.
- Heat the remaining 1 teaspoon olive oil in a separate large nonstick 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 until 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.
Nutrition Facts
| Calories | 450 calorie |
| Total Fat | 25 grams |
| Saturated Fat | 7 grams |
| Cholesterol | 215 milligrams |
| Sodium | 680 milligrams |
| Carbohydrates | 35 grams |
| Dietary Fiber | 8 grams |
| Protein | 23 grams |
Reviews
This is delicious, but the collards came out very tough and hard to chew. I tried it again substituting spinach for the collards and the result was much better. I’ll be making it again, but not with collards. The flavors are excellent however, and putting cooked greens on an open sandwich is a good way to get people to eat them.