5 SmartPoints value
Serves 4
INGREDIENTS
2 teaspoons
olive oil
1shallot,
thinly sliced
½ pound
collard greens, trimmed and thinly sliced (about 6 cups)
¼ teaspoon
salt
¼ teaspoon
hot sauce
2 slices
turkey bacon
4 large
eggs
2 whole
wheat bread thins, split and toasted
2
tablespoons grated pecorino Romano
INSTRUCTIONS
Heat 1
teaspoon of oil in large skillet over medium-hight heat . Add shallot and cook,
stiring constantly, until softened, about 2 minutes. Add greens and salt; cook,
stirring frequently, until greens are tender, about 4 minutes. Stir in hot
sauce. Cover and keep warm.
Meanwhile,
place bacon in large nonstick skillet and set over medium heat. Cook until
crisp, about 3 minutes on each side. With tongs, transfer bacon to a paper
towel- lined plate and drain .
Add
remaining 1 teaspoon of oil to same skillet . Break eggs into skillet and cook
until whites are apaque and yolks begin to set, 3-4 minutes.
Place bread
thin half, cut side up , on each of 4 plates. Top evenly with greens mixture.
Break each slice of bacon in half and place on greens . Place an egg on top of
bacon, sprinkle with pecorino, and serve at once