Creamed Greens Tartine

Ingredients for Creamed Greens Tartine

• 2 shallots, thinly sliced into rings

• 80ml vegetable oil, divided

• 3 cups leftover creamed greens (such as kale or spinach)

• 3/4 cup leftover gravy

• Kosher salt, freshly ground pepper

• 4 large eggs

• 1 cup parsley leaves with tender stems

• 2 tablespoons sliced fresh chives

• 4 slices thick sourdough bread, toasted

Bring shallots and 60ml oil to a simmer in a small saucepan over medium heat; cook until shallots are golden brown all over, about 5 minutes. Transfer shallots to paper towels with a slotted spoon and let cool.

Bring creamed greens and gravy to a simmer in a medium skillet over medium heat; taste and season with salt and pepper if needed.

Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Crack eggs into pan and cook until whites are opaque and just set but yolks are still soft, about 3 minutes; season with salt and pepper.

Toss fried shallots with parsley and chives in a small bowl. Build sandwiches with toast, creamed greens mixture, eggs, and shallot mixture.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.