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Egg Sandwich with Mustard Greens and Avocado

"I usually make these sandwiches on days when there isn't enough time to sit down for a proper breakfast," says Sera Pelle, who wraps them in parchment paper for her kids to eat on the go.


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  • Total Time:
  • Servings: 4

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


  1. 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, 1 1/2 minutes; season with salt. Transfer the greens to a bowl and keep warm.
  2. In a small bowl, mash the avocado. Stir in the lemon juice and season with salt.
  3. 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, 2 minutes longer.
  4. Spread the avocado on 4 of the toast slices. Top with the greens and fried eggs and sprinkle with the hot sauce. Close the sandwiches, cut in half and serve right away.
Photo © Paul Costello Published March 2012

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