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Open-Face Egg Sandwich Recipe
Jun 09, 2011 @ 1:04 PM
Posted by
Daily Value: 19%
Servings: 2
High-Fiber
Vegetarian
Posted by
Nutrition
Cal/Serving: 373Daily Value: 19%
Servings: 2
High-Fiber
Vegetarian
| Fat | 13g | 21% |
| Saturated | 4g | 21% |
| Trans | 0g | 0% |
| Carbs | 38g | 13% |
| Fiber | 6g | 25% |
| Sugars | 6g | 0% |
| Protein | 24g | 48% |
| Cholesterol | 374mg | 125% |
| Sodium | 528mg | 22% |
| Calcium | 167mg | 17% |
| Magnesium | 80mg | 20% |
| Potassium | 377mg | 11% |
| Iron | 4mg | 22% |
| Zinc | 3mg | 19% |
| Vitamin A | 786IU | 16% |
| Vitamin C | 3mg | 5% |
| Thiamin (B1) | 0mg | 18% |
| Riboflavin (B2) | 1mg | 35% |
| Niacin (B3) | 3mg | 17% |
| Vitamin B6 | 0mg | 21% |
| Folic Acid (B9) | 114µg | 29% |
| Vitamin B12 | 1µg | 16% |
| Vitamin D | 2µg | 1% |
| Vitamin E | 1mg | 7% |
| Vitamin K | 2µg | 2% |
| Fatty acids, total monounsaturated | 4g | 0% |
| Fatty acids, total polyunsaturated | 3g | 0% |
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Instead of egg salad or a sandwich, try this delicate open-faced version that skips the mayonnaise in favor of yogurt, giving the dish a lighter and more airy feel.
INGREDIENTS
- 2 tablespoons plain yogurt, plus more if needed
- Fine-grain sea salt and freshly ground black pepper
- 2 tablespoons chopped fresh dill or chives, and/or a small pinch of fresh thyme, plus more if needed
- 4 extra-thin slices artisan whole grain bread
- A bit of unsalted butter
- 1 clove garlic, peeled
- 4 large eggs, hard cooked and cooled
DIRECTIONS
Combine the yogurt, a couple pinches of salt, a small pinch of pepper, and (most of) whichever herb you choose in a small bowl. Set aside.
Toast the bread until it is deeply golden. Rub each piece with a bit of butter, then take the clove of garlic and rub it against each slice. Set aside.
Crack and peel each egg. Put them in a medium mixing bowl. Add the yogurt mixture and mash with a fork. Don’t overdo it; you want the egg mixture to have some texture. If you need to add more yogurt to moisten the mixture, go for it, a small dollop at a time. Taste and add more salt, pepper, or herbs, if needed. Just before you’re ready to eat, place one-quarter of the egg salad on each slice of bread and top with leftover herbs.
Recipe Details
Adapted from "Super Natural Every Day" by Heidi Swanson (Ten Speed Press, 2011).
Servings: 2
