Lunch
Mediterranean Breakfast Sandwich
This open-faced sandwich has everything you crave in a breakfast: perfectly fried eggs, buttery, crispy bread, greens, cheese and a little bit of tang.
Servings:
2
Total Time:
15m
Prep Time:
7m
Ingredients
- ½ cup Greek yogurt
- 1 tablespoon grated cucumber, drained
- 1 teaspoon chopped fresh mint
- 1 teaspoon chopped fresh dill
- 2 teaspoons fresh squeezed lemon juice
- kosher salt, to taste
- 2 tablespoons unsalted butter, divided
- 2 slices thick-cut sourdough bread
- 2 large eggs
- 1 tablespoon crumbled feta cheese
- 1 tablespoon hummus
- 1 beefsteak tomato, sliced in rounds
- handful baby arugula
- lemon juice,to taste
- kosher salt, to taste
- freshly ground black pepper, to taste
READY TO MAKE!
Make this recipe using our Reserve Pro frying pan
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Preparation Instructions
- Make the tzatziki: stir everything together, taste and season with salt and more lemon juice as desired.
- To make the sandwiches: melt 1 tablespoon of butter in the Reserve Pro fry pan over medium heat. Once melted, place the bread slices in the pan. Toast until golden brown, flip and toast the other side. Remove from the pan.
- Melt the remaining 1 tablespoon of butter over medium low heat and, once melted, crack both eggs into the pan. Once the whites begin to set, after about 2 minutes, sprinkle the feta over them. Cook for an additional 3-4 minutes. Turn the heat off.
- To build: spread the hummus evenly over the toasted bread, followed by the tzatziki. Season the tomato slices with salt and pepper then place on the toast. Toss the arugula with salt, pepper and a squeeze of lemon juice before placing on the toast. Slide 1 egg on top of each, season with salt and pepper and enjoy!
Tips
Store bought tzatziki works great too, as does sun dried tomatoes if you don’t have any fresh ones on hand.
