Egg Sandwich with Mustard Greens and Avocado

Shelly Xu

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Course Breakfast

Servings 4

Ingredients

2 tablespoons olive oil
1 pound mustard greens thick stems discarded and leaves coarsely chopped
Pinch Sea salt
1 large Hass avocado chopped
1 tablespoon fresh lemon juice
4 large eggs
8 slices of whole-grain bread toasted

Instructions

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. Season with salt. Transfer the greens to a bowl and keep warm.
In a small bowl, mash the avocado. Stir in the lemon juice and season with salt.
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. About 2 minutes
Spread the avocado on 4 of the toast slices. Top with the greens and fried eggs. Close the sandwiches, cut in half and serve immediately.

Nutritional Facts

Main nutrients: Fiber, Vitamin C, Vitamin A, Iron, and Calcium
Per serving :
Calories 334
Total Fat 18 g
Saturated Fat 3.2 g
Cholesterol 186 mg
Carbohydrates 29 g
Fiber 10g
Added Sugar 1g
Sodium 400 mg
Protein 18 g