Open Face Egg & Spinach Salad Sandwich
This one dish meal is colorful, fresh, quick, easy, and delicious! Just right for one or more, especially after a trip to the Farmer’s Market.
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- Prep time
- 30 min
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- Cook time
- 20 min
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- Servings
- 1 Servings
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- Serving size
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1 sandwich
Ingredients
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large egg (hard cooked)
- 1
- 1
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tomatoes (chopped (about 1 small or 1/2 of a medium tomato))
- 1/3 cup
- 1/3 cup
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corn kernels (lightly steamed, or use a leftover ear of fresh corn on the cob)
- 1/2 cup
- 1/2 cup
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scallion, 1–2 scallions, depending on their size (sliced)
- 1/4 cup
- 1/4 cup
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Italian parsley (chopped, flat)
- 1 tbsp
- 1 tbsp
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Extra Virgin Olive Oil
- 1 tsp
- 1 tsp
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white balsamic vinegar
- 1 tsp
- 1 tsp
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sea salt (fine)
- 1 tsp
- 1 tsp
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black pepper (freshly ground)
- 1/8 tsp
- 1/8 tsp
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rustic whole grain bread (such as ciabatta or round Italian sliced bread)
- 1 slice
- 1 slice
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baby spinach
- 1 cup
- 1 cup
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Directions
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Place egg in a pan just large enough to hold it. Add enough cold water to cover egg by 1 inch. Bring to a boil. Once the water comes to a boil, watch carefully. Boil 30 seconds to 1 minute. Turn heat off and cover. (Let sit 18 minutes. Note: Boiling the egg too long results in a green ring around the yolk; however, it is still safe to eat.)
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Mix together the tomato, corn, scallion, parsley, olive oil, vinegar, salt, and pepper. Set aside to let the flavors blend. This can be done ahead of time.
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Toast the bread and place it on a large plate. Lay the spinach on top of the bread.
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Slice the egg into 5–6 slices and lay them on top of the spinach. Spoon the tomato corn mixture onto the sandwich and serve.