Who needs turkey? If you have a couple cups of leftover creamed greens and a loaf of crusty bread, you have lunch.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 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.
Step 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.
Step 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.
Step 4
Toss fried shallots with parsley and chives in a small bowl. Build sandwiches with toast, creamed greens mixture, eggs, and shallot mixture.
Recipe notes
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