Carolyn says: "I think the tartine, an open-faced sandwich from France, is the most versatile vehicle for a healthy breakfast. Try topping with everything from poached eggs to leftover chicken."
6 large green onions
2 teaspoons olive oil
1/8 teaspoon kosher salt
8 teaspoons low-fat mayonnaise
4 sourdough bread slices, toasted
4 hard-cooked eggs, sliced
4 tablespoons thinly sliced or diced cooked country ham (optional)
Freshly grated Parmesan cheese
How to Make It
Preheat oven to 425°. Toss together green onions, olive oil, and salt in a jelly-roll pan. Bake 10 to 12 minutes or until tender. Cool in pan 5 minutes. Cut onions into 2-inch-long pieces. Spread 2 tsp. mayonnaise onto each of 4 toasted sourdough bread slices. Layer each with one-fourth of green onions; 1 hard-cooked egg, sliced; and, if desired, 1 Tbsp. country ham. Top with desired amount of freshly grated Parmesan cheese.