Rating: 4.5 stars
14 Ratings
  • 5 star values: 10
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
  • 14 Ratings

These open-faced egg toast beauties are much more than your average egg salad sandwich—the flavors, textures, and even look are elegant and original. Folded into the egg salad mixture is a mustardy vinaigrette, briny capers, fresh parsley, and just-bitter-enough radicchio leaves. Heaped on top of toasted sourdough, the result is both fresh and hearty, a win-win! This mixture would also be delicious piled on a whole grain like brown rice or quinoa, or even served as a salad for a lighter meal. Serve with a crisp white wine like Vinho Verde or a dry rose from Provence.

Mary Claire Britton

Gallery

Credit: Greg DuPree

Recipe Summary

hands-on:
10 mins
total:
30 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk vinegar, mustard, salt, and pepper. Whisk in oil.

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  • Place eggs in a medium saucepan and add enough water to cover; bring to a boil. Remove from heat and cover. Let stand for 7 minutes. Transfer to a large bowl of ice water to cool.

  • Peel eggs and slice. Gently toss eggs, capers, parsley, and radicchio with vinaigrette. Divide among toasts and serve immediately.

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