Name: Hard-Boiled Eggs and Parmesan on Toasted Sourdough
Yield: Makes 4 servings
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)

Recipe information

Yield
Makes 4 servings

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)

Preparation

Step 1
Mix first 5 ingredients in small bowl. Season salsa to taste with salt and pepper.
Step 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.

Nutrition Per Serving

Per serving: calories

332; total fat

13 g; saturated fat

4 g; cholesterol

217 mg

#### Nutritional analysis provided by Self

TagsSandwich Egg Plum Tomato Tomato Vegetable Basil Herbs & Spices Olive Arugula Leafy Greens Parmesan Cheese Dairy Main Lunch Nut Free Vegetarian Quick Easy 30 Minutes or Less Weeknight Meals No-Cook Bon Appétit

Recipe notes

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Recipe information

Ingredients

Preparation

Step 1

Step 2

Nutrition Per Serving

Recipe notes

How to Turn a Dozen Eggs into 5 Workday Lunches