I saw this recipe on Foodnetwork’s, The Best Thing I Ever Ate show. This recipe had me at “soft boiled egg.” Call me crazy, but I love runny egg yolks. It’s also one of the reasons I love eggs benedict. I’d never seen an egg salad sandwich look so gourmet, so I had to give it a try.
It delivered on so many levels. The crunchy whole wheat toast and greens and of course my runny yolks. This is packed with flavor and texture beyond any egg salad sandwich you’ve had as a kid. This is what egg salad sandwiches want to be when they grow up!
Open Face Egg Salad Sandwich
2 slices whole wheat bread, toasted
2 Tbsp sundried tomato pesto
1 cup mesclun salad mix
3 eggs, soft boiled
1 Tbsp chives, chopped
Put your eggs in a pot and add enough water to cover them. Bring water to a boil and then turn the heat down to medium and allow to cook for 6 minutes, they will be soft and runny. Toast your bread and spread with sundried tomato pesto on each slice. Top with mesclun salad greens and add the eggs on top. Add salt and pepper to taste and finish with chopped chives.