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Baked toast with egg salad

updated

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Ingredients for 4 servings:

  • 4 eggs
  • 250 g mushrooms, fresh
  • ½ bunch chives
  • 1 dashes lemon juice
  • 100 g mayonnaise (salad)
  • 1 shot of vinegar
  • 8 slices of toast
  • 125 g cheese (Emmental), grated
  • salt and pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Fast and uncomplicated

Hard-boil the eggs. Preheat the oven to 200°C (top/bottom heat). Clean the mushrooms, dice them into small pieces, and place them in a bowl. Drizzle with lemon juice. Finely chop the chives. Peel the hard-boiled eggs, dice them finely, and add them to the mushrooms. Mix the mushrooms and eggs with the mayonnaise, vinegar, and chives, and season with salt and pepper. Lightly toast the slices of bread on a low heat and place them on a baking sheet. Place about 1 tablespoon of egg salad on each slice, spread evenly, and sprinkle with grated cheese. Bake in the oven for about 5 minutes, until the cheese just melts but is not browned.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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