Green Goddess Breakfast Sandwich

Preparing the Crispy Smashed Potatoes

1. Preheat the oven to 400°F (200°C). Arrange the potatoes on a rimmed baking sheet and add the water.
2. Cover tightly with aluminum foil and bake for 20 to 25 minutes, or until the water has evaporated and the potatoes are fork tender.
3. Remove the baking sheet from the oven and carefully transfer the potatoes to a plate.
4. Line the same baking sheet with parchment paper. Return the potatoes to the prepared baking sheet.
5. Using the bottom of a glass or measuring cup, gently smash each potato to about ½ inch thick.
6. Drizzle with the olive oil and season with the garlic powder, salt, and pepper.
7. Bake for 25 to 30 minutes, flipping halfway through, until deeply golden and crisp around the edges.

Preparing the Green Goddess Spread

1. Meanwhile, prepare the Green Goddess yogurt spread. Add the Greek yogurt, parsley, mixed herbs, chives, lemon juice, lemon zest, olive oil, capers, garlic, salt, and pepper to a food processor.
2. Process until smooth and bright green.
3. Set aside until ready to use.

Preparing the Sandwiches

1. Whisk together the eggs and milk, if using.
2. Lightly coat a large nonstick skillet with cooking spray or oil and pour in the eggs. Cook over medium-low heat until the eggs are almost set, gently lifting the edges with a spatula so the uncooked egg flows underneath.
3. Once fully set but still tender, cut into four equal portions and fold each portion in half to create folded egg patties.
4. Slice the ciabatta rolls in half and toast until lightly golden.
5. Spread a generous layer of the Green Goddess yogurt spread on both halves of each toasted roll.
6. Layer the bottom half of each roll with the arugula, folded eggs, crispy smashed potatoes, sliced avocado, and pickled onions.
7. Finish with the top half of the roll and serve immediately.

Tips & Tricks

• Don’t worry about using every herb. Choose whichever soft herbs are freshest, easy to find, and fit your taste preferences. Parsley and dill create a classic Green Goddess flavor, while mint, cilantro, or tarragon each offer a delicious variation. Choose what you like and make it your own!
• Let the potatoes become deeply golden before removing them from the oven to maximize crispness.
• Toasting the rolls helps prevent the sandwich from becoming soggy.
• Season the avocado lightly with salt and pepper just before assembling for the best flavor.
• Short on time? Use leftover boiled or steamed baby potatoes, or cook them a day ahead and refrigerate until ready to use. Chilled potatoes are easier to smash, crisp up beautifully in the oven, and are a great way to reduce food waste while making meal prep even easier.

Time-Saving & Make-Ahead Tips

• Prepare the Green Goddess yogurt spread up to 3 days in advance. Store in an airtight container in the refrigerator.
• Cook the potatoes ahead of time, store them in an airtight container in the refrigerator up to 4 days, and then crisp them in the oven or air fryer just before serving.
• For the best flavor and texture, wait to cook the eggs. Freshly cooked folded eggs come together in just a few minutes.
• Slice the avocado, and assemble the sandwiches just before serving.

Reheating Instructions

Reheat the cooked potatoes in a 350°F (175°C) oven or air fryer for 5 to 8 minutes, or until hot and crispy.  Toast the rolls before assembling and add the avocado, arugula, pickled onions, and Green Goddess yogurt spread just before serving.