Food Recipes Egg Salad Toast with Fresh Herbs and Capers Recipe 4.7 (15) 1 Review 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. By Mary Claire Britton Mary Claire Britton Mary Claire Britton is a chef and food stylist. Highlights: * Work has appeared in Real Simple, Coastal Living, Cooking Light, Cooking with Paula Deen, My Recipes, Southern Living, Victoria, and Weight Watchers, among other publications. * Is the chef and owner of Greenhouse, a Birmingham, Alabama fast-casual restaurant. Real Simple's Editorial Guidelines Published on May 16, 2019 Print Rate It Share Share Tweet Pin Email 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. Get the recipe: Egg Salad Toast with Fresh Herbs and Capers. Photo: Greg DuPree Hands On Time: 10 mins Total Time: 30 mins Yield: 4 servings Ingredients ¼ cup Champagne or white wine vinegar 1 tablespoon Dijon mustard 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper ⅓ cup olive oil 8 large eggs ¼ cup drained capers ½ cup torn fresh flat-leaf parsley leaves 1 head radicchio, cored and sliced 8 slices crusty bread, toasted Directions Whisk vinegar, mustard, salt, and pepper. Whisk in oil. 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. Rate it Print