• Lettuce (we used Butter Leaf and Arugula)
  • 1 Tbsp. unsalted butter
  • 2 eggs
  • 2 slices of Middlefield Swiss, each sliced diagonally


  • 1 tomato, sliced
  • Pesto sauce
  • Radishes, thinly sliced


  1. Heat a nonstick skillet over low heat. Add the butter.
  2. Create a bed of lettuce on a plate and add the radish slices.
  3. Crack each egg into a ramekin or cup, making sure to not break the yolk. Once the butter has melted, carefully pour each egg into the skillet.
  4. Cook the eggs for about 2 minutes. Flip the eggs over when the egg whites have set, but are not hard. Cook for another minute.  
  5. Slide the cooked egg on top. Garnish with slices of tomato, dollops of pesto sauce, and the radishes.
  6. Top the dish with 2 slices of Swiss cheese.