Ingredients
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3 tablespoons Olive Oil
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1 small Shallot
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Handful grape Tomatoes
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1½ cups frozen chopped greens ( Spinach
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Kosher Salt
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Freshly ground Black Pepper
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Splash of White Wine Vinegar
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1 slice country Bread
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1 large Egg
Directions
Because it’s so fast, this open-face sandwich feels somehow decadent. But it’s probably one of the greenest meals you’ll eat all week.
Steps
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1
Done
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Heat a nonstick pan over medium heat and add 1 tablespoon of the oil. When it’s hot, add the shallot and cook, stirring, until softened, about 2 minutes. Add the tomatoes and cook, pressing down on them gently to encourage bursting, for 2 minutes. Add the greens, season with ½ teaspoon kosher salt, a few grinds of pepper, and the splash of vinegar, and cook until they’re thawed and wilted, 3 to 5 minutes. |
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2
Done
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Put your toast on a plate and pile the greens mixture on top. Wipe out the skillet and set it over medium-high heat. Add the remaining 2 tablespoons oil. When it starts to shimmer, crack the egg into the skillet and give it a sprinkling of kosher salt. Cook the egg until the white is opaque around the perimeter but still translucent near the yolk, about 1 minute. Carefully tilt the pan slightly toward you, just enough to make the oil pool in the front edge of the pan. Spoon the hot oil over the translucent parts of the white, avoiding the yolk as best you can, until the white is set, about 1 minute. Use a slotted spatula to transfer the egg to the top of the greens. Finish the sandwich with a final drizzle of oil and a little more salt and pepper. |
