- 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
- 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.
- 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.
- Makes 4 sandwiches.
Edamame Spread Adapted from April’s Cooking Light