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Everyday, Open-Face, One-Pan Egg Sandwich

Use a cast iron or non-stick skillet for this if you have one. It will save you some grief when it comes time to clean the egg off the pan.
Course Breakfast
Prep Time 2 minutes
Cook Time 5 minutes
Total Time 7 minutes
Servings 1
Calories 260 kcal
Author Katie Morford

Ingredients

  • 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
  • 1 slice good, crusty, whole grain bread large enough to support a fried egg (Trader Joe's Pain Pauline is good for this)
  • Salt
  • Freshly ground black pepper

Instructions

  1. 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.
  2. 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.
  3. 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