Open-Face Egg Sandwiches with Celery-and-Radish Salad | Everyday Food with Sarah Carey

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in calories and adds a cheesy flavor.

avocado

🥗Healthier: mashed peas

💰Cheaper: hummus

Mashed peas provide creaminess with fewer calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier and can be used for cooking.

Cover eggs with cold water by one full inch in a pot.

Bring water to a boil, then turn off the heat and cover for 12 minutes.

Prepare the toast by slicing 4 large pieces from the center of a rustic loaf.

Toast the bread in the oven or toaster until golden brown.

Slice celery thinly on the diagonal and place in a bowl.

Slice radishes very thinly and add to the bowl with celery.

Make the dressing in the bowl by adding 2 teaspoons of mustard, 1 tablespoon of white wine vinegar, and 3 tablespoons of olive oil.

Remove the eggs from the pot and place them in an ice bath to stop cooking.

Peel the eggs and slice them using an egg slicer.

Assemble the sandwich by spreading pesto on a slice of bread, adding thinly sliced pushido, and topping with sliced egg.

Garnish with celery leaves and grated parmesan cheese, and serve with the fresh salad.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens