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Green Goddess Egg Sandwich with Crispy Prosciutto by

Source: Healthy Recipe Ecstasy

Ingredients

Green Goddess Dressing:
cup non-fat Greek yogurt
cup chopped scallions, white and green parts (3-4 scallions)
cup chopped fresh basil leaves
cup chopped spinach leaves
Juice of one lemon
1 clove garlic, chopped
1 teaspoon anchovy paste (this is optional but I highly recommend it!)
teaspoon kosher salt
⅛ teaspoon freshly ground black pepper

Egg Sandwich:
4 sprouted grain English muffins
4 large eggs
4 thin slices of prosciutto
1 teaspoon olive oil
1 cup greens (I used an arugula and spinach mix but you can use just arugula, just spinach or any other greens that you fancy)

Instructions

Green Goddess Dressing:
Place the yogurt, scallions, basil, spinach, lemon juice, garlic, anchovy paste, salt and pepper in a blender or food processor and blend until smooth. (If not using immediately, refrigerate the dressing until ready to serve.)

Egg Sandwich:
Heat 1 teaspoon olive oil in a large skillet over medium high heat. Add the 4 slices of prosciutto to the skillet and cook for 1-2 minutes on each side or until the prosciutto is cooked through and crisp. Set aside on a paper towel-lined plate.
Crack each egg into an individual ramekin or small bowl. Heat the first egg in the microwave for 10-second intervals until it's cooked. Repeat with each egg-filled ramekin. It took me four 10-second intervals to get an egg that was mostly cooked through with a slightly runny yolk that oozes out of the sandwich. Alternately, you can fry the eggs in a skillet.
While the eggs and prosciutto are cooking, toast the English muffins.
To assemble, add 2 tablespoons green goddess dressing to each English muffin. I like to spread one tablespoon on each muffin half. Next, add one egg to the bottom muffin. Top with the prosciutto and a handful of greens. Add the top muffin and your sandwich is ready to devour! Repeat with remaining muffins, eggs, prosciutto, greens and dressing.

Servings: 4

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