Ingredients

The following ingredients have 2 Servings
  • 2 teaspoons whole grain mustard (I used regular dijon and whole grain)
  • 1 teaspoon lemon zest
  • 1 1/2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon mint (fresh, finely chopped, (optional))
  • 2 tablespoons basil (fresh, finely chopped (optional))
  • 2 slices whole wheat (or multigrain bread)
  • 4 cups baby lettuces (such as frisbee, escarole, arugula, spring mix or Bibb, torn)
  • 4 ounces smoked salmon (thinly sliced)
  • 1 ripe tomato (sliced)
  • 1/2 Haas avocado (ripe, sliced)
  • olive oil (for frying - about 3 tablespoons)
  • 2 eggs (or more, depending on if you want 1 per sandwich or 2 - appetites vary)
  • 2 tablespoons Sunflower sprouts (optional)
  • 2 tablespoons Pea sprouts (optional)

Instruction

  • In a small bowl combine the whole grain mustard, dijon, lemon zest, lemon juice, olive oil, salt and pepper. Whisk to emulsify. Stir in the chopped herbs and set aside.
  • Toast the bread. While bread is toasting, add 2-3 tablespoons of the dressing to the greens and toss to coat. Set aside.
  • Line a dish with paper towels and set aside. Heat the 3 tablespoons of olive oil in a small skillet over medium high heat. When oil is very hot, but not quite smoking, add the eggs. Pan will sputter and hiss (so wear an apron and be careful). Tilt the pan slightly and use a spoon to scoop the hot oil and spoon it over the egg whites until they are fully cooked, use a spatula to transfer the eggs to the dish with paper towels to drain.