Open-Face Egg Sandwich - Caity

 

I like mayonnaise as much as the next person, but not in egg salad. I was excited to find this recipe because it uses no mayo, only plain Greek yogurt. The egg salad is bright, simple and flavorful and is served on top of some garlic rubbed whole wheat toast. Tasty! 

You can make it and serve immediately, or make the egg salad ahead of the time and use it straight from the fridge. 

This recipe is from Heidi Swanson's "Super Natural Every Day" cookbook. 

One year ago: Wild Rice and Broccoli Casserole

Two years ago: Green Posole with Chicken, Texas Sheet Cake

Serves 1

what you'll need:

1Tbsp plain Greek yogurt

1/2 Tbsp fresh herbs such as chives, thyme, or dill

1 slice good quality whole wheat bread

A bit of unsalted butter

1 clove of garlic, peeled

1 large egg

Salt and freshly ground pepper

In a small pot, cover the egg with water by 1/2 inch or so. 

Bring to a gentle boil over medium heat. Remove the pot from heat and allow to sit in the hot water for 7 minutes. 

Carefully move the hot egg to a bowl of ice water for 3 minutes, long enough to stop the cooking. Peel carefully. 

In a separate small bowl, combine the yogurt, most of the fresh herbs (saving a little to sprinkle on top at the end), a sprinkle of salt and pepper and egg. 

Mash the egg mixture, but don't overdo it because you want the egg mixture to keep some texture. Add more yogurt as desired.

Toast your bread to your desired done-ness. Cut the garlic clove in half the short way and rub on the hot toast. Spread the toast with a small pat of butter. 

When you're read to eat, place the egg salad on your slice of bread and top with leftover herbs and a freshly ground pepper. 

One year ago: Wild Rice and Broccoli Casserole

Two years ago: Green Posole with Chicken, Texas Sheet Cake