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Bacon-and-Egg Sandwiches with Greens

  • Prep Time: 
  • Cook Time: 
  • Yield: Yield: 4 sandwiches (serving size: 1 sandwich)

Nutritional Information

Calories per serving:478
Fat per serving:26g
Saturated fat per serving:9g
Monounsaturated fat per serving:0.0g
Polyunsaturated fat per serving:0.0g
Protein per serving:26g
Carbohydrates per serving:38g
Fiber per serving:3g
Cholesterol per serving:233mg
Iron per serving:4mg
Sodium per serving:1148mg
Calcium per serving:222mg

Ingredients

  • 4 slices (5 1/4 oz.) thick-cut bacon, cut into thin matchsticks
  • 1 medium yellow onion, halved and thinly sliced
  • 6 packed cups chopped, stemmed kale
  • Pepper
  • 2 tablespoons extra-virgin olive oil
  • 4 large eggs
  • 4 multigrain English muffins, split and toasted
  • 1/2 small clove garlic

Preparation

1. In a large skillet, cook bacon over medium heat, stirring, until crisp and browned, 8 to 10 minutes. Using a slotted spoon, transfer bacon to a plate. Pour off all but 1 1/2 Tbsp. of fat and add onion. Cover and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Uncover and cook, stirring, until lightly golden, about 2 minutes longer. Working in batches, add kale; season with pepper. Stir in 1 Tbsp. water and cook, covered, over medium-high heat, stirring occasionally, until kale is wilted and tender, about 5 minutes. Return bacon to skillet.
2. In a large nonstick skillet, warm 1 Tbsp. oil over medium heat. Add eggs, cover and cook for 2 minutes. Flip and cook for 10 to 30 seconds longer, depending on desired level of runniness.
3. Brush toasted English muffins with remaining oil and rub lightly with cut side of garlic clove. Mound greens on bottom halves of muffins and top each with an egg. Close sandwiches and serve right away.
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