Obsession can be a funny thing. There’s lighthearted obsession, like me being slightly obsessed with ordering stretchy clothes from Old Navy while I was pregnant. Those clothes were SO comfortable (and yes, I still wear them….). Then, there’s deep, dark, scary obsession along the lines of creepy stalkers or my obsession with my neurotic but adorable cats. #crazycatlady
But, my most recent obsession is egg sandwiches. I mean, I’ve always loved a good egg sammy, but, lately, I’ve really ramped things up. Like every morning for breakfast for the past two weeks obsessed. On the obsession Richter scale this falls way above the online shopping obsession and just below the crazy cat obsession.
Usually, I try to keep my breakfast carb-free – I’m a strict eggs and fruit girl. Buuuut, my grocery store started carrying these super healthy sprouted grain English muffins which are made with all sorts of good-for-you ancient grains and I couldn’t help myself. Egg McMuffins every morning! Woohooo!!
But, after two weeks, I got a little bored with my plain egg and spinach breakfast sandwiches and decided to liven things up with some funky green goddess-ish dressing, mixed greens and crispy prosciutto. Andddd….I’m good for the next year. Seriously, I could eat this sandwich for the rest of my life and never tire of it. It’s THAT GOOD.
Green goddess dressing is usually made with mayonnaise and sour cream (not to mention anchovy paste which gives it an awesome umami flavor), but I like to use just non-fat Greek yogurt to trim the fat and calories and add some much-needed tummy-healthy dairy. If the yogurt-only sauce is too tangy for you, you can add a little low-fat mayonnaise.
Obsession is usually talked about as a negative. But, I feel pretty content that being obsessed with an egg sandwich that boasts healthy Greek yogurt and lots of greenery among its ingredient list is A-OKAY. Speaking of greenery, I snuck a little spinach into the green goddess dressing because (a) spinach makes it even more GREEN which is perfect for tomorrow’s green-obsessed holiday (I’m looking at you St. Patty’s Day) and (b) my son loves spinach but he gets more on the ground than in his mouth.
The sprouted grain muffin clinched the deal for me. Did you know that sprouted grains contain more protein and less fat than other bread, they’re easier to digest, and they contain less gluten? Well,they do.
And before you go all “what’s with the fried prosciutto??” on me, just remember that we’re using a very minimal amount of heart-healthy olive oil, and the prosciutto packs such a whopping smokey, salty flavor that you only need one teeny-tiny little slice. If you’re not down with the prosciutto
we’re not friends, I mean, you can leave it out. You can also serve this sandwich deconstructed to your toddler like I do. Half an English muffin with some green goddess spread on it with a side of egg and greens. Breakfast = done.
Do you have to use a sprouted grain muffin for this sandwich? Absolutely not. But it definitely ups the health factor. As for taste, let’s just say that Alasdair didn’t even notice that I used a “healthy” English muffin. He was too busy getting down and dirty with his “tasty breakfast.” His words, not mine.
Seriously though, with the creamy dressing and the gooey egg, this sandwich does get a little down and dirty. No need for napkins though. You will be licking your fingers clean and loving every minute of it!
- Green Goddess Dressing:
- ¾ cup non-fat Greek yogurt
- ½ cup chopped scallions, white and green parts (3-4 scallions)
- ½ cup chopped fresh basil leaves
- ½ cup chopped spinach leaves
- Juice of one lemon
- 1 clove garlic, chopped
- 1 teaspoon anchovy paste (this is optional but I highly recommend it!)
- ½ 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)
- 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.