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Epicurious

Hard-Boiled Eggs and Parmesan on Toasted Sourdough

4.4

(6)

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1 cup diced seeded plum tomatoes
2 tablespoons chopped fresh basil
1 1/2 tablespoons chopped pitted Kalamata olives or other brine-cured black olives
1 tablespoon extra-virgin olive oil
1 small garlic clove, minced
8 slices sourdough bread, toasted
4 large hard-boiled eggs, peeled, sliced crosswise
2 cups (packed) coarsely chopped arugula (about 2 ounces)
8 wide Parmesan shavings (cut with vegetable peeler)

Preparation

  1. Step 1

    Mix first 5 ingredients in small bowl. Season salsa to taste with salt and pepper.

    Step 2

    Place 4 toast slices on work surface. Top each with 1/4 of salsa, 1/4 of egg slices, 1/2 cup arugula, and 2 cheese shavings. Cover with remaining bread slices. Cut each sandwich in half and serve.

Nutrition Per Serving

Per serving: calories
332; total fat
13 g; saturated fat
4 g; cholesterol
217 mg
#### Nutritional analysis provided by Self
TagsSandwichEggPlum TomatoTomatoVegetableBasilHerbs & SpicesOliveArugulaLeafy GreensParmesanCheeseDairyMainLunchNut FreeVegetarianQuickEasy30 Minutes or LessWeeknight MealsNo-CookBon Appétit

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