Most supermarkets have started carrying cleaned chopped greens, making this dish so incredibly quick and easy—there’s no washing, spinning or chopping. So really, there’s no excuse not to eat your veggies! And what better way to do that than to sauté them with bacon and onions and slap it (and a fried egg) into an English muffin? Try it with mustard greens, arugula, baby kale, spinach or chard. This fabulous breakfast sandwich will satisfy well into lunchtime.
- 4 slices thick cut bacon, cut into thin matchsticks (4 ounces)
- 1 medium yellow onion, halved and thinly sliced
- Salt and freshly ground pepper
- 6 packed cups chopped, stemmed kale (8 ounces)
- 2 tablespoons extra-virgin olive oil, divided
- 4 large eggs
- 4 multi-grain English muffins, split and toasted
1. In a large skillet, cook the bacon over moderate heat, stirring until crisp and browned, about 4 minutes. Using a slotted spoon, transfer the bacon to a plate. Pour off all but 1½ tablespoons of the bacon fat and add the onion. Cover and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook, stirring, until lightly golden, about 5 minutes longer. Add the kale and season with salt and pepper. Stir in 1 tablespoon water and cook over moderate heat, stirring frequently, until wilted and tender, about 8 minutes. Stir in the crisp bacon.
2. In a large nonstick skillet, heat 1 tablespoon of the oil over moderate heat. Add the eggs, cover and cook over moderate heat for 2 minutes. Flip and cook 30 seconds longer.
3. Brush the toasted English muffins with the remaining 1 tablespoons oil. Mound the greens on the bottom halves of the muffins and top each with an egg. Close the sandwiches and serve right away.
Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Spring 2016. Follow her on Instagram and Twitter.