Multi-Grain Egg in a Nest With Cucumber Yogurt Sauce

#fabin40
Serves 4

Ingredients:

4 pieces multi-grain bread
4 eggs
4 strips bacon
1 C spring greens
1 t sunflower oil
1 t red wine vinegar
1/3 C Cucumber Yogurt Sauce*
Salt and Pepper to taste
Slices of pickled beets
4 sprigs of fresh dill
Butter to butter one side of the
bread, about 1 T

Direction:

• Cook bacon strips in large saucepan. Remove and let drain on a paper towel. Now, reserve about 4 T of the bacon grease and discard the rest.
• In a small bowl, toss the spring greens with the oil and vinegar, set aside.
• Preheat oven to 375 degrees F. By using a small round cookie cutter or other small diameter tool, punch out a circle in the middle of each of the bread pieces. Butter one side of the discs and the punched out bread pieces.  Place each disc and bread piece in the hot bacon grease butter side down. Cooks quickly so turn over as soon as brown, about 20 seconds. Break each egg carefully into the round opening of each piece of bread. Turn down heat. Tip pan and ladle a bit of the hot bacon grease onto the top of each egg to cook the tops. After cooking for about a minute or so, place the pan with bread eggs and all in the oven and let cook for about 2 minutes, until the egg is opaque. To plate, smear about 2 T of the cucumber sauce on the plate. Place a bit of spring greens on that. Place the cooked egg-in-a-nest on that then nestle the bacon on top, place the cut pieces of the beet on top, and garnish with dill.
• Cucumber Yogurt Sauce: Combine 10 ounces of plain Greek yogurt with one small cucumber peeled, seeded and chopped finely. Add one large clove of garlic chopped finely, 2 large basil leaves julienned, about 1/8 t fresh chopped dill, salt and pepper, and 1 t lemon juice. Can set aside and keep for up to 4 days. Add a little coarse sea salt to taste.