Place the yogurt, scallions, basil, spinach, lemon juice, garlic, anchovy paste, salt and pepper in a blender or food processor and blend until smooth. Hold cold or room temperature for service.
To serve:
Assemble egg sandwich – spread 1 tablespoon of Green Goddess dressing on each muffin half. Add one egg to the bottom half of muffin then top with the prosciutto and greens. Add the top muffin.
