OPEN-FACED EGG SANDWICHES WITH CELERY-AND-RADISH SALAD

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Open-Faced Egg Sandwiches with Celery-and-Radish Salad image

Make your vinaigrette and hard-cook your eggs in the morning for this Open-Faced Egg Sandwiches with Celery-and-Radish Salad. When you're ready for dinner, just toss the salad and assemble the sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 11

2 teaspoons Dijon mustard
1 tablespoon white-wine vinegar
3 tablespoons extra-virgin olive oil, plus more for serving
6 celery stalks, thinly sliced
1 bunch radishes, thinly sliced
Coarse salt and ground pepper
1/2 cup Spring Herb Pesto
4 thick slices country-style bread, toasted
1/4 pound thinly sliced prosciutto (optional)
4 hard-cooked large eggs, peeled and thinly sliced
1 ounce Parmesan, shaved (1/4 cup)

Steps:

  • In a medium bowl, whisk together mustard, vinegar, and oil. Add celery and radishes, toss, and season with salt and pepper.
  • Spread pesto on bread and top with prosciutto, if using, egg, and Parmesan. Drizzle with oil, sprinkle with pepper, and serve with salad.

Nutrition Facts : Calories 495 g, Fat 36 g, Fiber 5 g, Protein 16 g, SaturatedFat 7 g

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