Country-Ham-and-Egg Toasts

Country-Ham-and-Egg Toasts Recipe
Photo: Greg Dupree; Styling: Caroline M. Cunningham

 

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."

Yield:

Makes 4 servings
Total time: 30 Minutes

Recipe from

Southern Living

Recipe Time

Hands-on: 15 Minutes
Total: 30 Minutes

Nutritional Information

Calories 414
Fat 12.1 g
Protein 19.9 g
Carbohydrate 58.6 g
Fiber 3.3 g

Ingredients

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

Preparation

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.

Carolyn O'Neil,

The Slim Down South Cookbook, Oxmoor House, 2013,

Southern Living

January 2014
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