Open-Faced Egg Sandwich with Lemon Sauce Recipe

1      Reviews by:    Drew Anderson   Open-Faced Egg Sandwich creates a deliciously tasty egg sandwich using egg, whole-grain baquette, prosciutto, arugula, pine nuts and black pepper served with sauce of Greek yogurt, lemon and orange juice and Dijon mustard. Food Category:    Breakfast Cuisine Origin:    Lite Lunches    Servings:1 Nutrition facts:293 calories16.4 grams fat Print Preview Rate This Recipe Prep Time:   4 Minutes Cook Time:   4 Minutes Total Time:   8 Minutes

INGREDIENTS

• For the Sauce:
• 1/4 cup Greek yogurt
• 1 tsp lemon juice
• 1 Tbsp plus 2 tsp orange juice
• 1/2 tsp Dijon mustard or 1/4 tsp dry mustard
• 1/2 tsp orange zest
• For the Sandwich:
• 1 egg
• 1 slice (about 1 oz.) whole-grain baguette, toasted
• 1 slice (about 1/2 oz.) prosciutto
• 1 cup arugula
• 1 tsp pine nuts, toasted
• Pinch freshly cracked black pepper

DIRECTIONS

• Combine all sauce ingredients in a small bowl and set aside.
• Preheat a nonstick skillet over moderate-low heat. Mist pan with nonstick pan coating. Crack egg over skillet and cook all the way through.
• Layer baguette with prosciutto, sauce and arugula. Top with the cooked egg, pine nuts and black pepper.

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