Egg Sandwich with Mustard Greens and Avocado |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoons safflower oil |
1 pound mustard greens, thick stems discarded and leaves coarsely chopped |
sea salt |
1 large hass avocado, chopped |
1 tablespoon fresh lemon juice |
4 large eggs |
8 slices whole-grain bread, toasted and buttered |
hot sauce |
Directions:
1. In a large nonstick skillet, heat 1 tablespoon of the oil until shimmering. Add the greens and cook over moderately high heat, stirring, until tender, 1 1/2 minutes; season with salt. Transfer the greens to a bowl and keep warm.
2. In a small bowl, mash the avocado. Stir in the lemon juice and season with salt.
3. Add the remaining 1 tablespoon of oil to the skillet. Crack the eggs into the pan and season with salt. Cook over moderate heat until the whites are crisp, about 1 minute. Flip the eggs and cook until the whites are firm and the yolks are runny, 2 minutes longer.
4. Spread the avocado on 4 of the toast slices. Top with the greens and fried eggs and sprinkle with the hot sauce. Close the sandwiches, cut in half and serve right away.
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