Today I have a simple Open face egg sandwich recipe under Breakfast theme. Sunny side up egg is served over a bed of sauteed collard greens and tomatoes and crispy toast. This open face sandwich is a hearty and filling breakfast which is definitely keep you going until lunch time. Eggs are my whole family favorite and I keep looking for new ways to incorporate eggs into our diet. So when I saw this simple open face egg sandwich recipe in Food Network magazine, I knew we will like it. I made it for breakfast, but it will be perfect for lunch and dinner too.Collard greens are hearty and tougher green when compared with spinach. It also has a slight bitterness in the background. Collard greens are widely used in Southern cuisine. I bought a bag of frozen chopped collards to try and this recipe seemed like the perfect dish to make with them. I loved the texture and the bite they lend to the sandwich. Eggs can be easily subbed with either scrambled paneer or tofu. Mashed up chickpeas or white beans will do the trick too. So saute some greens, top them with your favorite protein and serve with some tangy, spicy avocados for a delicious breakfast or brunch and Enjoy!! If you are vegan, then try this Vegan Eggless Egg Salad. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 87. [inlinkz_linkup id=760126 mode=1]
