Hard-Boiled Eggs and Parmesan on Toasted Sourdough |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup diced seeded plum tomatoes |
2 tablespoons chopped fresh basil |
1 1/2 tablespoons chopped pitted kalamata olives or other brine-cured black olives |
1 tablespoon extra-virgin olive oil |
1 small garlic clove, minced |
8 slices sourdough bread, toasted |
4 large hard-boiled eggs, peeled, sliced crosswise |
2 cups (packed) coarsely chopped arugula (about 2 ounces) |
8 wide parmesan shavings (cut with vegetable peeler) |
Directions:
1. Mix first 5 ingredients in small bowl. Season salsa to taste with salt and pepper.
2. Place 4 toast slices on work surface. Top each with 1/4 of salsa, 1/4 of egg slices, 1/2 cup arugula, and 2 cheese shavings. Cover with remaining bread slices. Cut each sandwich in half and serve.
3. Per serving: calories, 332; total fat, 13 g; saturated fat, 4 g; cholesterol, 217 mg Nutritional analysis provided by Self
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