Poached egg with smoke salmon and collard greens

This recipe is a real feast. Perfect for a sunny Sunday brunch! Of course the collard greens can be replaced by any greens of your choice like; spinach, kale, mustard green etc..

Serves 2

Ingredients
2 - 1/2 thick slices of pumpernickle bread (or other kind of bread)
2 tbl spoon of butter
1 medium garlic clove, minced
1 tbl spoon of fresh parsley, chopped
1/2 medium onion, chopped
2 packed cups of collard greens, chopped bite size
2 thin slices of smoke salmon
2 eggs
2 tbl spoon of white vinegar
2 slices of provolone, (or other kind of cheese)

Directions
Mix butter, garlic and fresh parsley and spread over the slices of bread. Grill under the broil until nice and brown, approximately 1 minute. Remove bread from oven and set aside. Boil some water in a medium size pot filled to 1/2 it's capacity. When the water is boiling, reduce heat to medium-low so it barely simmers, add vinegar, then the eggs and simmer for 4 minutes. The white will be set but the yolk will still be runny. Remove from water with a slotted spoon and set aside. Add 2 tbl spoon of olive oil to a medium size skillet and sautee onion on medium heat for 2 minutes or until transparent. Add collard greens and sautee for an additional 3-4 minutes or until wilted. Remove from skillet and set aside. To assemble: place the slices of bread on a baking sheet, add on each slice, in this order, collard greens, smoke salmon, poached egg and cheese. Grill under the broil for 2 minutes or until the cheese is nice and brown.

I seasoned the tomatoes with some fresh basil, drizzled with olive oil, balsamic vinegar and a dash of salt and pepper.