Creamed Greens Tartine
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Executive Chef Melissa Sosa
Who needs turkey? If you have a couple cups of leftover creamed greens and a loaf of crusty bread, you have lunch.
Ingredients
2 shallots, thinly sliced into rings
5 tablespoons 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
Instructions
Bring shallots and 4 Tbsp. 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 Tbsp. 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.
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