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Overnight Egg Salad Toast

by Livestrong_Recipes  |  Aug 6, 2015

Overnight Egg Salad Toast
  1. PREP
  2. 05 m
  • COOK
  • 12 m
  • TOTAL
  • 17 m

Egg salad might seem like a summertime, picnic staple but this comfort sandwich can be enjoyed for breakfast too. Recipe courtesy of Jackie Newgent, RDN.

INGREDIENTS

SERVES 1

  • 1 whole-grain bread slice(s)
  • 2 Pasture-Raised Grade A Organic Eggs
  • 1 stalk scallion(s)
  • 1 tbsp Organic Mayo
  • 1/8 tsp sea salt
  • 1/8 tsp ground black pepper
  • 1/3 cup Arugula, Baby

DIRECTIONS

1 Toast the bread. Let cool. Wrap in aluminum foil or seal in airtight container. Store on counter overnight.
2 Meanwhile, bring a medium saucepan filled halfway with water to a boil. Add eggs and boil for 10 minutes. Transfer eggs to an ice water bath (bowl of cold water with ice cubes) to cool. Peel and dice eggs.
3 Stir together the scallion and mayonnaise in a small bowl. Gently fold in the eggs along with salt and pepper. Cover and chill overnight.
4 In the morning, top the toast with the arugula and egg salad.
5 Photo credit: Jackie Newgent, RDN