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Green Eggs and Yam Toasts with Mint-Yogurt Sauce – vegetarian recipe
Stav Kogan

Green Eggs and Yam Toasts with Mint-Yogurt Sauce

Shake up your brunch routine with a dish that brilliantly blurs the lines between a hearty omelet and a sophisticated open-faced sandwich. A crisp, golden whole-grain baguette slice serves as the base, piled high with fluffy eggs swirled with tender yams, zesty mustard greens, an
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 cup
Calories: 360
Ingredients Method Nutrition

Ingredients
  

  • (Serves 4)
  • 1 cup plus 2 Tbs. plain nonfat yogurt, 275g (9.7 oz), divided
  • 4 Tbs. chopped fresh mint, divided
  • 2½ tsp. white balsamic vinegar
  • 8 long whole-grain baguette slices
  • 4 ¼-inch-thick round slices peeled yam or sweet potato
  • 1 pinch salt, plus more to taste
  • 2 Tbs. butter, 28g (0.99 oz), divided
  • 2 green onions, chopped, about ¼ cup
  • 2 oz . packed chopped mustard greens, 57g or about 2 cups
  • 6 large eggs
  • Freshly ground black pepper, to taste
  • For the creamiest eggs, remove the skillet from the heat while they are still very moist and glossy. They will continue to cook from the residual heat.
  • The mint-yogurt sauce can be made up to 2 days in advance. Store it in an airtight container in the refrigerator and stir well before serving.
  • No mustard greens? Fresh spinach, baby kale, or Swiss chard make excellent substitutes. Simply adjust the cooking time until they are just wilted.

Method
 

  1. Preheat oven to 350°F (175°C). 2. Make the Sauce: In a small bowl, whisk together 1 cup (240 ml) yogurt, 3 Tbs. mint, and the vinegar.
  2. Season with salt and pepper, then set aside. 3. Toast the Bread: Coat baguette slices with cooking spray, season with salt and pepper, and arrange on a baking sheet.
  3. Bake for 8 minutes until crisp, then let cool. 4.
  4. Cook the Yams: Cut yam slices into ½-inch-wide sticks.
  5. Add yams, ¾ cup water, and a pinch of salt to a nonstick skillet.
  6. Bring to a simmer over medium heat, cover, and cook for 8-10 minutes until tender.
  7. Transfer yams to a bowl with a slotted spoon and boil off any remaining water in the skillet. 5.
  8. Sauté the Aromatics & Greens: Melt 1½ tsp. butter in the same skillet over medium heat.
  9. Add green onions and the remaining 1 Tbs. mint; sauté for 1 minute.
  10. Mix in mustard greens and sauté for 2 minutes until tender.
  11. Add to the bowl with the yams. 6. Prepare the Eggs: In a medium bowl, whisk together the eggs and the remaining 2 Tbs. yogurt.
  12. Season with salt and pepper. 7. Scramble the Eggs: Melt the remaining 1½ Tbs. butter in the skillet over medium heat.
  13. Pour the melted butter into the egg mixture and whisk.
  14. Spread the vegetables evenly in the skillet and pour the egg mixture over them.
  15. Cook for 30-40 seconds, then gently push the set edges toward the center with a spatula.
  16. Continue for 2 minutes until eggs are mostly set but still moist.
  17. Remove from heat. 8. Assemble and Serve: Divide the egg mixture among the 4 baguette toasts.
  18. Drizzle generously with the mint-yogurt sauce and serve immediately.
  19. Add a salty, tangy kick by crumbling a little feta or goat cheese over the finished toasts.

Nutrition

Calories: 360kcalCarbohydrates: 40gProtein: 29gFat: 15g

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