Open-Faced Fried Egg And Edamame Sandwich

• FOR THE SPREAD:
• 2 cups Frozen (shelled) Edamame
• 2 cloves Garlic
• 2 Tablespoons Pine Nuts, Toasted
• 1/2 cups Packed Fresh Basil
• 2 Tablespoons Plain Greek Yogurt
• 1/4 cups Water
• 2 Tablespoons Olive Oil
• 2 Tablespoons Lemon Juice
• 3/4 teaspoons Salt
• FOR THE SANDWICH:
• 4 slices Ciabatta Bread
• 3 teaspoons Butter
• 8 slices White Cheddar Cheese
• 8 slices Tomato
• 4 whole Eggs
• 2 cups Arugula

1. For the spread:
2. Combine edamame and garlic in a small saucepan and 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 the water and the remaining ingredients and continue processing until spread is smooth. Set aside.
3. For the sandwich, heat a griddle over medium heat.
4. Butter the soft (cut) side of each ciabatta roll with two teaspoons of the butter and place the bread buttered side down on the skillet. Toast bread for a minute or until browned then remove it from the griddle. Spread the cut side of each slice with 1-2 tablespoons of spread and set them on your work surface. Top each slice with slices of cheese and tomato.
5. Meanwhile, add remaining butter to the pan. Crack eggs into the pan and cook for about 5 minutes or until whites begin to solidify. Gently flip egg over and cook another 2-4 minutes depending on the degree of yolk firmness you prefer. Place a cooked egg over tomato slices and top with arugula. Serve.
6. Makes 4 open-faced sandwiches. Spread recipe adopted from the April edition of Cooking Light magazine.

garlic, fresh basil, greek yogurt, ubc, olive oil, lemon juice, salt, sandwich, bread, butter, cheddar cheese, tomato, eggs, arugula

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/open-faced-fried-egg-and-edamame-sandwich/ (may not work)