Serves 3 | Total Cook Time: 20 minutes
6 eggs
4 pieces of bacon
2 avocados
1/4 cup chopped green olives
1/4 cup chopped dill
1 tablespoon chopped parsley
3/4 cup of Greek yogurt (or mayo)
1 tablespoon Dijon mustard
1 teaspoon hot sauce
Juice and zest of 1 lemon
2 cups of micro greens, by Dream Greens
6 pieces of multigrain bread
Salt and pepper, to taste
1. Start out by boiling your eggs. Add 6 eggs to a small pot and cover the eggs with cold water. Bring it up to a boil, turn off the heat, cover, and cook for 13 minutes.
2. While the eggs are cooking, prep the rest of your ingredients. Add the bacon to a frying pan and cook until crispy, about 5-7 minutes. Remove, drain on a paper towel and set aside. Next, remove the flesh from 1 avocado and mash. Add to a large mixing bowl. Then chop your olives, dill and parsley, and add to the same bowl. Next, add the Greek yogurt, whole grain mustard, hot sauce and the juice and zest of one lemon. Set aside until the eggs are cooked.
3. Once the eggs are ready, drain and add to an ice bath (this will stop the cooking and it’s easier to handle the eggs). Remove the shells, chop, and add to the bowl with your other ingredients. Add in 1/4 cup of the micro greens and add 1 teaspoon of salt and pepper and mix. Taste for seasonings and adjust accordingly.
4. Now time to assemble the sandwiches. First, toast the bread slightly, then spread Greek yogurt on both sides of the bread. Next, add a generous portion of your egg salad to one side, add a few slices of avocado and bacon, a big handful of micro greens and then close the sandwich. Cut the crusts off if you desire, cut in half, and enjoy!
