Over Easy Egg Sandwich with Radish Yogurt
Barbara E., WI
Reserve 6 radish slices for garnish. Place remaining radish slices in a small dish and toss with table salt. Let stand 5 minutes, then using your fingers, rub radish slices together to release water then gently squeeze out excess water. Transfer radish slices to a cutting board and coarsely chop.
In a medium bowl stir yogurt, blue cheese, lemon juice, lemon zest and 1 to 2 grinds of sea salt and peppercorns (or to taste) then stir in the chopped radishes.
In a small nonstick skillet, heat oil to hot over medium heat. Swirl oil to coat bottom of skillet then add eggs. Cook eggs, turning after 3 minutes then cook 1 minute.
Remove from heat and season eggs with grinds of sea salt and peppercorns or to taste.
Toast bread while eggs cook.
To assemble, spread 2 pieces toasted bread with equal portions of yogurt mixture. Top each with half the sunflower kernels, half the prosciutto strips and a over easy egg. Top each egg with microgreens and cover with remaining toasted bread.
Garnish plates with reserved radish slices and serve.