egg-salad-toast-with-fresh-herbs-and-capers

Best Dinner Food

Egg Salad Toast with Fresh Herbs and Capers

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.

Ingredients

  1. ¼ cup Champagne or white wine vinegar

  2. 1 tablespoon Dijon mustard

  3. 1 teaspoon kosher salt

  4. ½ teaspoon freshly ground black pepper

  5. â…“ cup olive oil

  6. 8 large eggs

  7. ¼ cup drained capers

  8. ½ cup torn fresh flat-leaf parsley leaves

  9. 1 head radicchio, cored and sliced

  10. 8 slices crusty bread, toasted

Directions

  1. Whisk vinegar, mustard, salt, and pepper. Whisk in oil.

  2. 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.

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