My Everyday One-Pan Egg Sandwich
Thank you to Safest Choice Eggs for sponsoring this post.
This recipe stands in contradiction to anyone who ever said that cooking — especially healthy cooking — is complicated, time-consuming, or expensive. It calls for a handful of ordinary ingredients, is budget-friendly, and is all done in a single pan. I eat a one-pan egg sandwich (or some iteration of it) at least twice a week. Usually for a late breakfast, but lunch and dinner are fair game too. It’s tailor-made for tinkering. Sometimes I sub in a corn tortilla for toast or perch the egg on the spinach alone. I swap out the greens for leftover vegetables if I have them. I crumble chevre on top or melt Cheddar underneath. I add pesto, harissa, salsa, or sriracha if the mood strikes.
My kids will happily eat this at any time of day. And Mr Mom’s Kitchen has never been known to turn down an egg sandwich of any kind, least of all this one-pan number.
I prefer my eggs sunny side up or over easy since that oozy yolk is essential. It cracks open and saturates the greens and toast with richness. Consider seeking out pasteurized eggs for this, such as Safest Choice, particularly if you’re cooking for very little ones. If your kids are vegetable phobic or simply don’t like their veggies touching anything else on the plate, leave them off or serve them on the side. Either way, this still stacks up as nourishing.
Not complicated. Not expensive. Not time consuming. Just Good Fast Food.
Everyday, Open-Face, One-Pan Egg Sandwich
- 1 1/2 teaspoons extra-virgin olive oil, divided
- Large handful dark leafy greens, tough stems removed, torn into pieces if large (collards, spinach, chard, kale, beet greens)
- 1 egg, such as Safest Choice pasteurized egg
- 1 slice good, crusty, whole grain bread large enough to support a fried egg (Trader Joe's Pain Pauline is good for this)
- Freshly ground black pepper
Set a medium skillet over medium-high heat. Add 1 teaspoon olive oil to the pan and tilt it to coat the bottom. Add the leafy greens to one half of the pan and put the bread in the remaining half. Use tongs to turn the greens in the pan until they begin to wilt. If you are using very delicate greens, such as baby spinach, this will happen in 30 seconds or so. Sturdier greens such as kale will take a few minutes.
Once the greens are slightly wilted, flip the bread to the second side. Move the greens over to one side of the pan, leaving enough room to fry the egg. Add the remaining 1/2 teaspoon of oil into the empty space and crack the egg. Cook the egg to your liking: sunny side up, over easy, or over hard. For sunny side up, I set a lid on top of the pan (or invert a second skillet over it) to expedite the cooking process.
Once the egg is cooked, lay the greens on the toast, top with the egg, finish with a pinch of salt and crack of black pepper. Serve
I am proud to be a Brand Ambassador for Safest Choice Eggs. As such, I was compensated for this post.