Open-Face Egg Sandwich
Open-Face Egg Sandwich could be just the lacto ovo vegetarian recipe you've been looking for. One serving contains 357 calories, 19g of protein, and 17g of fat. For 93 cents per serving, you get a main course that serves 2. This recipe is liked by 64 foodies and cooks. This recipe from Leites Culinaria requires bread, hard-boiled eggs, fresh dill, and garlic. From preparation to the plate, this recipe takes about 25 minutes. Overall, this recipe earns a pretty good spoonacular score of 60%. Try Open-Face Ham-and-Egg Sandwich, Ham Egg and Blackberry Open Face Sandwich, and Open-Face Egg Sandwich with Bacon, Asparagus, and Pesto for similar recipes.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
4 extra-thin slices artisan bread, preferably whole-grain
A little unsalted butter
2 tablespoons chopped fresh chives or dill, as well as (or in place of) a small pinch of fresh thyme
1 clove garlic, peeled (optional)
4 large hard-boiled eggs, cooled
2 tablespoons plain yogurt, plus more if needed (make it rich, luxuriant Greek-style yogurt)
Sea salt and freshly ground black pepper
Equipment:
bowl
Cooking instruction summary:
1. Combine the yogurt, a couple pinches of salt, a small pinch of pepper, and almost all of whichever herb you choose in a large bowl.2. Toast the bread until it is deeply golden. Rub each piece with a little butter, then take the clove of garlic, if using, and rub it against each slice.3. Gently crack and peel the eggs. Add them to the yogurt mixture and mash with a fork, being careful not to 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, incorporating it one small dollop at a time. Taste and add more salt, pepper, or herbs if needed. (You can cover and refrigerate the salad for a while, if you’d like.)4. Just before you’re ready to eat, place 1/4 of the egg salad on each slice of bread and top with the leftover herbs. You’re welcome.
Step by step:
1. Combine the yogurt, a couple pinches of salt, a small pinch of pepper, and almost all of whichever herb you choose in a large bowl.
2. Toast the bread until it is deeply golden. Rub each piece with a little butter, then take the clove of garlic, if using, and rub it against each slice.
3. Gently crack and peel the eggs.
4. Add them to the yogurt mixture and mash with a fork, being careful not to 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, incorporating it one small dollop at a time. Taste and add more salt, pepper, or herbs if needed. (You can cover and refrigerate the salad for a while, if you’d like.)
5. Just before you’re ready to eat, place 1/4 of the egg salad on each slice of bread and top with the leftover herbs. You’re welcome.
Nutrition Information:
covered percent of daily need
