-
1
Preheat oven to 350F.
-
2
Whisk together 1 cup yogurt, 3 Tbs.
-
3
mint, and vinegar in small bowl.
-
4
Season with salt and pepper, if desired; set aside.
-
5
Coat bread slices on both sides with cooking spray, season with salt and pepper (if desired), and arrange on baking sheet.
-
6
Bake 8 minutes, or until crisp.
-
7
Cool.
-
8
Meanwhile, stack yam slices, and cut crosswise into 1/2-inch-wide sticks.
-
9
Coat non-stick skillet with cooking spray, and add yam, 3/4 cup water, and salt.
-
10
Bring to a simmer over medium heat.
-
11
Cover,
-
12
and cook 8 to 10 minutes, or until yam is tender.
-
13
Transfer yam to small bowl using slotted spoon; boil off any remaining water.
-
14
Melt 11/2 tsp.
-
15
butter in same skillet over medium heat.
-
16
Add green onions and remaining 1 Tbs.
-
17
mint, and saute 1 minute.
-
18
Mix in mustard greens, and saute 2 minutes, or until greens are tender.
-
19
Add to bowl with yams.
-
20
Whisk together eggs and remaining 2 Tbs.
-
21
yogurt in medium bowl; season with salt and pepper, if desired.
-
22
Melt remaining 11/2 Tbs.
-
23
butter in same skillet over medium heat.
-
24
Pour butter into egg mixture, and whisk to combine.
-
25
Spread vegetables evenly on bottom of skillet, and pour egg mixture over top.
-
26
Cook undisturbed 30 to 40 seconds.
-
27
As sections of top edge become opaque and begin to set, push each set section toward center using heat-proof spatula.
-
28
Continue to push eggs from edge toward center 2 minutes, or until eggs are mostly set but still very moist.
-
29
Remove from heat.
-
30
Stir, and let sit a few seconds.
-
31
Spoon 1 cup egg mixture over each toast, pressing lightly to adhere.
-
32
Drizzle 1/4 cup yogurt sauce over each serving.
