Country-Ham-and-Egg Toasts

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:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 15 Minutes
Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 414
  • Fat: 12.1g
  • Protein: 19.9g
  • Carbohydrate: 58.6g
  • Fiber: 3.3g

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

  1. 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.
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