Creamed Greens Tartine
A luxurious open-faced sandwich featuring creamy braised greens topped with a perfectly fried egg and crispy shallots. This elegant tartine combines leftover creamed greens and gravy with fresh herbs and crunchy elements for a satisfying meal.
Ingredients
- •2 whole shallots, thinly sliced into rings
- •5 tablespoons vegetable oil, divided
- •3 cups leftover creamed greens (such as kale or spinach)
- •¾ cup leftover gravy
- •to taste Kosher salt, freshly ground pepper
- •4 large large eggs
- •1 cup parsley leaves with tender stems
- •2 tablespoons sliced fresh chives
- •4 slices thick sourdough bread
- •toasted
Cooking Instructions
- 1.
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.
5 min
- 2.
Bring creamed greens and gravy to a simmer in a medium skillet over medium heat; taste and season with salt and pepper if needed.
5 min
- 3.
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.
3 min
- 4.
Toss fried shallots with parsley and chives in a small bowl. Build sandwiches with toast, creamed greens mixture, eggs, and shallot mixture.
2 min
