Creamy Mustard Greens and Egg Breakfast Sandwiches
These hearty sandwiches feature wilted greens in a tangy cream sauce topped with a perfectly fried egg. It is a savory and satisfying way to start your morning.
Ingredients
Sandwich Components
- 4 English muffins split
- 1 tablespoon olive oil
- 6 cups Swiss chard leaves chopped
- 1 tablespoon Dijon mustard
- 2 tablespoons heavy cream
- 4 slices sharp cheddar cheese
- 1 tablespoon unsalted butter
- 4 large eggs
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
Instructions
- Toast the English muffin halves until lightly browned and set them aside.
- Heat the olive oil in a large skillet over medium heat and add the chopped Swiss chard.
- Sauté the greens until they are wilted and tender.
- Stir in the Dijon mustard, heavy cream, and a pinch of salt and pepper until the liquid has mostly evaporated and coats the greens.
- Remove the greens from the pan and drain any excess liquid if necessary.
- Divide the greens evenly among the bottom halves of the toasted muffins.
- Place a slice of cheddar cheese over the warm greens on each muffin base so it begins to soften.
- Wipe the skillet clean with a paper towel and return it to medium heat with the butter.
- Crack the eggs into the pan and season them with salt, pepper, and a dusting of smoked paprika.
- Fry the eggs until the whites are opaque and firm and the yolks are cooked to your liking.
- Place one fried egg on top of each cheese-covered muffin base and close the sandwiches with the remaining muffin tops.