TasteToronto | Green Goddess Egg Salad Toast

Green Goddess Egg Salad Toast

Easy

Green Goddess Egg Salad Toast

Green Goddess Egg Salad Toast

Method

Green Goddess Egg Salad Toast 4 Steps

  • Step 1

    In a blender or food processor combine the mayonnaise, sour cream, chopped parsley, sliced scallions, chopped cilantro, chopped dill, lemon juice, garlic, kosher salt, as well as anchovy fillets if using and blend until smooth and even. Store in a glass jar in the fridge for up to two weeks.

  • Step 2

    Using a fork or potato masher, mash the boiled eggs. Start with 1/3 cup of the green goddess dressing, and fold in until even. Taste and adjust seasoning with black pepper as well as additional dressing to taste and preference.

  • Step 3

    Heat the butter in a cast iron pan and toast the sourdough bread until brown and crisp on both sides.

  • Step 4

    To assemble: top the toasted sourdough with the egg salad mix and then top with avocado slices, cucumber ribbons, salmon caviar as well as additional dill sprigs as desired.

Tags:

Toronto Recipes

Egg Salad Toast

Green Goddess Egg Salad Toast

Easy

Green Goddess Egg Salad Toast

Vicky Tran
written by

Vicky Tran

Green Goddess Egg Salad Toast

Yields:

Serves 4

Prep Time:

0 hours 30 mins

Cook Time:

0 hours 15 mins

0.0

Rate This Recipe

American

Breakfast & Brunch

Ingredients

Green Goddess Egg Salad

  • 1/2 cup mayonnaise

  • 1/3 cup sour cream

  • 1/3 cup roughly chopped parsley leaves

  • 1/3 cup sliced scallions

  • 1/3 cup roughly chopped cilantro (tender stems are ok)

  • 1/3 cup roughly chopped dill

  • 1 tablespoon lemon juice

  • 1 garlic clove, rasped

  • 1/4 teaspoon kosher salt

  • 2 anchovy fillets, chopped (optional)

  • 6 boiled eggs, peeled

  • Black pepper, to taste

For The Toast

  • 2 tablespoons butter

  • 4 slices sourdough bread

  • Sliced avocado

  • Cucumber, cut into ribbons

  • Salmon caviar

  • Dill sprigs

Send list of ingredients to myself

Method

Green Goddess Egg Salad Toast 4 Steps

  • Step 1

    In a blender or food processor combine the mayonnaise, sour cream, chopped parsley, sliced scallions, chopped cilantro, chopped dill, lemon juice, garlic, kosher salt, as well as anchovy fillets if using and blend until smooth and even. Store in a glass jar in the fridge for up to two weeks.

  • Step 2

    Using a fork or potato masher, mash the boiled eggs. Start with 1/3 cup of the green goddess dressing, and fold in until even. Taste and adjust seasoning with black pepper as well as additional dressing to taste and preference.

  • Step 3

    Heat the butter in a cast iron pan and toast the sourdough bread until brown and crisp on both sides.

  • Step 4

    To assemble: top the toasted sourdough with the egg salad mix and then top with avocado slices, cucumber ribbons, salmon caviar as well as additional dill sprigs as desired.

Tags:

Toronto Recipes

Egg Salad Toast

Green Goddess Egg Salad Toast