Spring is finally here! This past weekend, temperatures were in the 70s in Boston. Lawns are looking green and flowers are blooming all over the place. After months of heavy hashes and root vegetables, I wanted to make a light, spring brunch to eat outside in the great weather. These open-faced sandwiches are simple and quick to make with only a few ingredients. The spring green salad on the side is a mix from Oakdale Farms. It has arugula, baby spinach, and red and green lettuces, and goes well on the side of your plate and beneath your over-easy egg.
You can easily customize the sandwich to fit your style: add a thick slice of hot house tomato or top with a crumble of goat cheese. For a sweet and hot kick, add Alex’s Ugly Sauce, a Boston-based hot sauce company, made with hot peppers, onions, beets, honey, and garlic. You can find it conveniently at Boston Whole Foods Markets and select farmers markets.
Insider tip: I heard that zucchini might be making an appearance next week at local farmers markets! Any zucchini recipe requests out there from The Club?
Open-faced Over-Easy Egg Sandwich with Spring Greens
Makes 2 servings
Total time: 20 minutes
In My Basket
2 Eggs (from Chestnut Farm, Hardwick MA)
1 loaf of Caraway Rye bread (from BirchTree Bread Co, Worcester MA)
1 bag of Spring Greens (from Oakdale Farms, Rehoboth MA)
2 cloves of Garlic (from Stearns Farm, Framingham MA)
2 tbsp Ghee (from Full Moon Ghee, Greenfield MA)
a couple shakes of Hot Sauce (from Alex’s UGLY Sauce, Boston MA)
1/2 cup Olive Oil (from Fiore, Bar Harbor ME)
1/4 cup Red Apple Balsamic Vinegar (from Fiore, Bar Harbor ME)
From the Pantry
salt and pepper, to taste
- Wash and dry the greens. Transfer to a serving dish, set aside. Slice bread into 1/2 inch thick slices, or desired thickness. Mince garlic or smash through a garlic press.
- Heat 1 tbsp ghee in a large skillet over medium heat. Add bread slices and toast on both sides until golden, about 3 minutes per side. Set aside.
- Add olive oil, vinegar and garlic to a small bowl. Whisk to combine thoroughly, drizzle over the greens. Toss to coat the greens. Scoop out a handful of the dressed greens and place on top of the toasted bread. Set on a serving platter.
- Heat 1 tbsp ghee in the same skillet over medium heat. Crack eggs into the pan, season with salt and pepper to taste. Cook for approx. 2 minutes on one side, or until the white edges are just browned but the yolks haven’t fully set. Carefully place one egg atop each of the toasts and greens. Sprinkle sandwiches with hot sauce as desired.
- Serve each open-faced sandwich with a side of the dressed greens. Enjoy!
Alice Kathryn Richardson is a new media photojournalist and creator of The Clean Food Club. She previously spent two years working on Deserts in the District, a series of short-form documentaries exploring food access and hunger in Washington, DC. She is committed to supporting local and sustainable food businesses by telling their stories with photo and video. Follow her on Twitter @AKR_Pictures.