Over Easy Egg Sandwich with Radish Yogurt
O
Organic & Non‑GMO
Over Easy Egg Sandwich with Radish Yogurt
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20 minutes
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2 servings

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20 minutes
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2 servings
Ingredients
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4 slices of Arnold Organic 22 Grains & Seeds bread
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5 medium radishes, very thinly sliced
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Pinch of table salt
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⅓ cup nonfat plain Greek yogurt
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2 tablespoons crumbled blue cheese
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¾ teaspoon fresh lemon juice
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½ teaspoon grated lemon zest
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2 to 3 grinds coarse sea salt from hand held grinder (divided use)
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1 to 2 grinds black peppercorns from hand held grinder (divided use)
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½ tablespoon olive oil
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2 large eggs
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2 teaspoons roasted unsalted sunflower kernels
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2 paper thin slices prosciutto, torn into ½-inch-wide strips
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1 small handful microgreens
Directions
- Reserve 6 radish slices for garnish.
- Place remaining radish slices in a small dish and toss with table salt.
- Let stand 5 minutes, then using your fingers, rub radish slices together to release water then gently squeeze out excess water.
- Transfer radish slices to a cutting board and coarsely chop.
- In a medium bowl stir yogurt, blue cheese, lemon juice, lemon zest and 1 to 2 grinds of sea salt and peppercorns (or to taste) then stir in the chopped radishes.
- In a small nonstick skillet, heat oil to hot over medium heat.
- Swirl oil to coat bottom of skillet then add eggs.
- Cook eggs, turning after 3 minutes then cook 1 minute.
- Remove from heat and season eggs with grinds of sea salt and peppercorns or to taste.
- Toast bread while eggs cook.
- To assemble, spread 2 pieces toasted bread with equal portions of yogurt mixture.
- Top each with half the sunflower kernels, half the prosciutto strips and a over easy egg.
- Top each egg with microgreens and cover with remaining toasted bread.
- Garnish plates with reserved radish slices and serve.
this recipe is made with
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