2 Servings
20 Minutes

Over Easy Egg Sandwich with Radish Yogurt

With: Arnold 22 Grains & Seeds
This Recipe Uses

Arnold 22 Grains & Seeds

Ingredients

  • 4 slices of arnold Organic 22 Grains & Seeds bread
    Find In Stores Nutrition Info
  • 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

Instructions

  1. Reserve 6 radish slices for garnish.
  2. Place remaining radish slices in a small dish and toss with table salt.  
  3. Let stand 5 minutes, then using your fingers, rub radish slices together to release water then gently squeeze out excess water. 
  4. Transfer radish slices to a cutting board and coarsely chop. 
  5. 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. 
  6. In a small nonstick skillet, heat oil to hot over medium heat.  
  7. Swirl oil to coat bottom of skillet then add eggs. 
  8. Cook eggs, turning after 3 minutes then cook 1 minute. 
  9. Remove from heat and season eggs with grinds of sea salt and peppercorns or to taste. 
  10. Toast bread while eggs cook.
  11. To assemble, spread 2 pieces toasted bread with equal portions of yogurt mixture. 
  12. Top each with half the sunflower kernels, half the prosciutto strips and a over easy egg. 
  13. Top each egg with microgreens and cover with remaining toasted bread. 
  14. Garnish plates with reserved radish slices and serve.  
  15.  
  • 4 slices of arnold Organic 22 Grains & Seeds bread 22 Grains & Seeds
    Find In Stores Nutrition Info
  • 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
  1. Reserve 6 radish slices for garnish.
  2. Place remaining radish slices in a small dish and toss with table salt.  
  3. Let stand 5 minutes, then using your fingers, rub radish slices together to release water then gently squeeze out excess water. 
  4. Transfer radish slices to a cutting board and coarsely chop. 
  5. 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. 
  6. In a small nonstick skillet, heat oil to hot over medium heat.  
  7. Swirl oil to coat bottom of skillet then add eggs. 
  8. Cook eggs, turning after 3 minutes then cook 1 minute. 
  9. Remove from heat and season eggs with grinds of sea salt and peppercorns or to taste. 
  10. Toast bread while eggs cook.
  11. To assemble, spread 2 pieces toasted bread with equal portions of yogurt mixture. 
  12. Top each with half the sunflower kernels, half the prosciutto strips and a over easy egg. 
  13. Top each egg with microgreens and cover with remaining toasted bread. 
  14. Garnish plates with reserved radish slices and serve.  
  15.