HARD-BOILED EGGS AND PARMESAN ON TOASTED SOURDOUGH

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HARD-BOILED EGGS AND PARMESAN ON TOASTED SOURDOUGH

 

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)

 

Mix first 5 ingredients in small bowl. Season salsa to

taste with salt and pepper.

 

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.

 

Makes 4 servings.

 

Per serving: calories, 332; total fat, 13 g; saturated

fat, 4 g; cholesterol, 217 mg

 

 

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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