OPEN FACED FRIED EGG SANDWICH WITH EDAMAME

Ingredients

• 4 slices of ciabatta bread
• 3 teaspoon butter
• 4 whole eggs
• 8 slices of white cheddar cheese
• 8 slices tomato
• 2 cups arugula
• For the spread:
• 2 cups frozen, shelled edamame
• 2 cloves garlic, peeled
• ½ cup packed fresh basil
• 2 tablespoon pine nuts, toasted
• 2 tablespoon plain Greek yogurt
• ¼ cup water
• 2 tablespoon olive oil
• 2 tablespoon fresh lemon juice
• ¾ teaspoon salt

Instructions

1. Combine edamame and garlic in a small saucepan, cover with water (2 inches above the edamame). Bring to a boil and cook for about 2 minutes or until edamame is tender. Remove from heat and drain. Combine edamame, garlic, pine nuts, basil and yogurt in a food processor; pulse 10 times. Slowly stream in ¼ cup of water and the remaining ingredients until spread is smooth.
2. For the sandwich, butter soft side of ciabatta bread with two teaspoons of butter and place buttered side down on a skillet. Toast bread for a minute or until browned, remove. Spread each slice with 1-2 tablespoons of spread. Top with cheese and tomatoes. Meanwhile, Add remaining butter to pan. Crack eggs and cook for about 5 minutes or until whites begin to solidify. Gently flip egg over and cook another 2-4 minutes depending on desired degree of doneness. Place cooked egg over tomatoes slices and top with arugula, serve.
3. Makes 4 sandwiches.