Creamed Greens Tartine
['2 shallots, thinly sliced into rings', '5 tablespoons vegetable oil, divided', '3 cups leftover creamed greens (such as kale or spinach)', '3/4 cup leftover gravy', 'Kosher salt, freshly ground pepper', '4 large eggs', '1 cup parsley leaves with tender stems', '2 tablespoons sliced fresh chives', '4 slices thick sourdough bread', 'toasted']
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.
Bring creamed greens and gravy to a simmer in a medium skillet over medium heat; taste and season with salt and pepper if needed.
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.
Toss fried shallots with parsley and chives in a small bowl. Build sandwiches with toast, creamed greens mixture, eggs, and shallot mixture.
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