Sometimes having a gluten allergy is fine, I don't miss bread at all and I happily chow down on all the things I can have. Other days (ahem...yesterday) I see a picture of a breakfast sandwich and I want to cry. So after the sadness subsided I started thinking about how I could recreate one sans bread and thus the Breakfast "Unsandwich" was born. Sure, I've dabbled in the lettuce wrap world before, but this is a whole level. The collard greens are sturdy enough to hold in the eggs, Canadian bacon and whatever else you dare to try. If you're tired of the 'ole bacon and egg combination try this version next time and I promise you won't be disappointed.  

What you need:

3-4 collard green leaves

2 eggs

4 pieces thinly sliced Canadian bacon

½ avocado

½ lemon, juiced

¼ cup clover sprouts

2 T chopped herbs of choice

Hot sauce of choice

1T avocado oil

S+P to taste




How it’s Done:

Fill a shallow 12” cast iron pan with two inches of water (salt) and bring to a boil over high heat.

Using a small paring knife, remove the toughest parts of the stems from the collard greens, 3-4 inches.

Preheat a separate pan, over medium-high heat. Add oil and fry Canadian bacon for 1-2 minutes a side until lightly browned. Remove the bacon, add more fat if necessary and fry two eggs until the bottom whites are nice and crispy and the yolks are runny (about 2.5 minutes). Don’t forget to salt and pepper them!

When water comes to a boil, add in the collard greens. Blanch for 60 seconds, flipping half-way through. You want the greens to soften, but retain their color and a bit of firmness for your wrap. Remove and place on a paper towel to pat dry.

Mash your avocado, squeeze in the lemon juice adding a dash of salt and pepper. Mash a bit more to combine. (Bonus points for adding a dash of hot sauce here!)

Now you’re ready to assemble. On a cutting board lay your collards in an overlapping pattern so that the stem ends meet and overlap in the center by about 2 inches. You’re going to layer in the remaining ingredients starting with a spread of avocado, sprouts, one egg, a sprinkle of herbs, Canadian bacon and then repeat! When all the ingredients are at home inside the greens it’s time to wrap. Starting with the shortest leave fold it in towards the center, tucking it up and under. Do this with the remaining leaves, keeping your wrap as tight as possible as you go. Gently turn your wrap upside down and using a serrated knife, cut in half.

I’m not going to lie, this can be a little messy to eat, but, hey, life isn’t perfect even those this breakfast Sammy is damn close.