Healthy Open-Face Breakfast Sandwiches

Name: Healthy Open-Face Breakfast Sandwiches
Prep time: 10 min
Total time: 10 min
Yield: 2 sandwiches
Ingredients: ¼ cup extra-virgin olive oil, preferably Greek; 2 large organic eggs; 2 slices spelt bread; Pinch of red pepper flakes; 1 ½ cups baby kale or spinach, washed and dried; ¼ cup kalamata olives, sliced; 1/2 avocado, cut into 4 slices; 1/3 cup Greek feta, in small pieces; Sea salt and pepper to taste

Breakfast Avocados Kale Brunch Easy

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2 sandwiches Easy

Total: 10 mins Active: 10 mins

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Ingredients (9)

¼ cup extra-virgin olive oil, preferably Greek
2 large organic eggs
2 slices spelt bread
Pinch of red pepper flakes
1 ½ cups baby kale or spinach, washed and dried
¼ cup kalamata olives, sliced
1/2 avocado, cut into 4 slices
1/3 cup Greek feta, in small pieces
Sea salt and pepper to taste

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Nutritional Information

Calories549
Fat46.46g
Saturated fat10.35g
Trans fat0.02g
Carbs22.03g
Fiber5.72g
Sugar3.35g
Protein13.93g
Cholesterol182.21mg
Sodium569.91mg
Nutritional Analysis per serving (2 servings) Powered by

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This sophisticated twist on the breakfast sandwich will liven up your mornings with ancient-grain toast, sautéed kale, and feta cheese!

by Marisa Churchill

Instructions

1Place the olive oil in a large skillet over medium heat. Once the oil is hot, crack the eggs in the skillet and place the bread in the toaster. Once the whites have set and the eggs are partially cooked, gently spoon some of the hot oil from the pan over the yolks. Once the eggs are cooked, transfer them to a plate.
2Increase the heat to high. Add a pinch of red pepper flakes. Once the oil is almost smoking hot, toss in the baby kale. Make sure the greens or dry or the oil will splatter. Saute the greens for 1 to 2 minutes, just until they are wilted. Stir in the kalamata olives.
3Place the two slices of toast on serving plates. Top with the greens and the egg. Add two slices of avocado to each plate. Sprinkle the feta on top. Sprinkle the top with sea salt and freshly ground pepper. Serve.