Pesto egg salad toasts
Delight your taste buds with these flavorful pesto egg salad toasts. A symphony of fresh ingredients on crispy bread, perfect for a quick and delicious meal.
Ingredients:
- 6 large eggs
- ¼ cup chopped walnuts
- 1 clove garlic, grated (1/4 tsp.)
- 3 tablespoons olive oil, divided
- 2 tablespoons finely grated Parmesan cheese, plus more for serving
- ½ teaspoon kosher salt, divided
- ¼ cup finely chopped basil, plus more for serving
- 1 ½ teaspoons fresh lemon juice (from 1 lemon), divided
- ⅓ cup plain whole-milk strained yogurt, such as Greek
- 3 cups packed baby arugula
- 4 1/2-in.-thick slices sourdough bread, toasted
- Freshly ground black pepper, for serving
Instructions:
- Bring a medium saucepan of water to a boil. Gently place eggs into the boiling water; let them cook for 9 minutes.
- Meanwhile, heat a skillet over medium-high heat. Add walnuts and cook, stirring occasionally, for 2 to 3 minutes until fragrant and slightly toasted.
- Once the eggs are cooked, remove them from the pan. Gently crack the shells and transfer the eggs to a bowl of ice water to cool for 5 minutes. Peel the eggs and chop them.
- In a large mixing bowl, blend together garlic, 2 tablespoons of oil, cheese, 1/4 teaspoon of salt, basil, 1 teaspoon of lemon juice, and yogurt. Carefully mix in the chopped eggs and toasted walnuts, saving 1 tablespoon of walnuts for garnishing.
- Toss arugula with the remaining 1 tablespoon of oil, 1/2 teaspoon of lemon juice, and 1/4 teaspoon of salt in another bowl. Spread the arugula mixture over the toasts. Spoon the egg salad on top of the arugula-covered toasts. Garnish with the reserved walnuts, pepper, basil, and additional cheese.
Summary:
- Calories: 2658 kcal
- Fat: 112 g
- Protein: 117 g
- Carbs: 301 g
- Potassium: 1326 mg
- Magnesium: 284 mg