Barbara E., WI

Over Easy Egg Sandwich with Radish Yogurt

Breakfast in Bread

Barbara E., WI

Ingredients (2 servings)
5 medium radishes, very thinly sliced
Pinch of table salt
⅓ cup nonfat plain Greek yogurt
2 tablespoons crumbled blue cheese
¾ teaspoon fresh lemon juice
½ teaspoon grated lemon zest
2 to 3 grinds coarse sea salt from hand held grinder (divided use)
1 to 2 grinds black peppercorns from hand held grinder (divided use)
½ tablespoon olive oil
2 large eggs
2 teaspoons roasted unsalted sunflower kernels
2 paper thin slices prosciutto, torn into ½-inch-wide strips
1 small handful microgreens

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.  


"Children ages 2-3 need about 3 ounce equivalents of grains per day. 4-8 year olds need 5 ounce equivalents per day, and teens need 5-8 ounce equivalents per day, with boys being on the higher end."

- Arnold Bread Nutrition Expert
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