2teaspoonswhole grain mustardI used regular dijon and whole grain
1 1/2tablespoonslemon juice
1/4teaspoonfreshly ground black pepper
1tablespoonmintfresh, finely chopped, (optional)
2tablespoonsbasilfresh, finely chopped (optional)
For the Sandwiches
2sliceswhole wheator multigrain bread
4cupsbaby lettucessuch as frisbee, escarole, arugula, spring mix or Bibb, torn
4ouncessmoked salmonthinly sliced
1/2Haas avocadoripe, sliced
olive oilfor frying - about 3 tablespoons
2eggsor more, depending on if you want 1 per sandwich or 2 - appetites vary
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.
Meanwhile assemble the sandwich
Lay a piece of toast on each plate and mound 1/4 of the dressed greens onto the toast. Layer 2-3 slices of ripe tomato, followed by the smoked salmon and avocado slices. Mound the rest of the salad greens and top each plate with a frizzled egg. Garnish with sprouts if desired. This is a knife and fork "sandwich".