Sandwiches with kale and fried eggs

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 4 slices Canadian bacon (about 60 g), diced
• 1 small onion, chopped
• 1.5 cups grape or cherry tomatoes, halved
• 1 teaspoon chopped fresh thyme
• 3 cups frozen kale (about 12 oz)
• 1 avocado, thinly sliced
• 1 teaspoon hot sauce
• 4 large eggs
• 2 multigrain hoagie buns, halved on the sides
• 8 slices lean muenster (about 110 g)

Preparation:

1. In a large nonstick skillet, heat 2 teaspoons olive oil over medium-high heat. Add the Canadian bacon and cook, stirring occasionally, until browned, about 2 minutes. Add the onion, half the tomatoes, and thyme; cook until the onion is soft, about 5 minutes.
2. Add the cabbage and sprinkle with 1/4 teaspoon salt and some freshly ground black pepper; continue to cook, stirring occasionally, until the cabbage is tender, about 10 minutes.
3. Meanwhile, combine the remaining tomatoes, avocado, hot sauce, and 1 tablespoon olive oil in a medium bowl, season with salt, and toss gently. Set aside.
4. In another large nonstick skillet, heat the remaining 1 teaspoon olive oil over medium-high heat. Crack the eggs into the skillet and cook until the whites are almost set, about 3 minutes. Cover and cook until the whites are set but the yolks are still slightly runny, about 2 minutes more; season with salt and pepper to taste.
5. Meanwhile, toast the buns. Top each half with 2 slices of cheese, some kale, and a fried egg. Serve with avocado salad.