A lighter version of one of my favorite breakfasts is this. A must-have is hot sauce! Before you start eating, add some of it on top! Since Canadian bacon is made from the hog’s loin, it is extremely lean and delicate.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound collard greens, rinsed and trimmed
- 1 onion, chopped
- ¼ pound salt pork
- 6 egg whites
- salt and pepper to taste
- 4 thick slices Canadian-style bacon
- 4 thick slices whole-grain bread, toasted
- 1 cup shredded Cheddar cheese
- 2 tablespoons chopped fresh chives
Instructions
- Place collards, onion and salt pork in a large saucepan. Cover with water and cook over medium heat, until greens are tender (about 15 to 20 minutes). Drain, discard pork, reserve the greens and onions and set aside.
- Spray a nonstick skillet with cooking spray. Heat skillet over medium high heat and add egg whites. Season with salt and pepper to taste and saute all together, stirring constantly until done to taste.
- Meanwhile, spray another nonstick skillet with cooking spray and heat over medium high heat. Saute Canadian bacon on both sides until lightly browned. Remove from skillet and drain on paper towels.
- To Assemble Stacks: Place bread slices on a broiler pan. Top each with 1 slice Canadian bacon and equal portions greens, egg whites and cheese. Broil until cheese bubbles and melts. Sprinkle chives on top and serve.
Nutrition Facts
| Calories | 549 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 6 g |
| Protein | 30 g |
| Saturated Fat | 16 g |
| Sodium | 1417 mg |
| Sugars | 4 g |
| Fat | 37 g |
| Unsaturated Fat | 0 g |
Reviews
I used Naan…well because I can. Other than the naan I made as written. This was good but next time I will leave out the salt pork and use something else to season with and then use the entire egg instead of just the whites.
boring, I would rather have had the rich version, and not the light version. It would have been better on an english muffin with a sauce.