Oeufs Jeanette-Inspired Egg Toasts Recipe
Prep Time:
15 minutes
Cook Time:
15 minutes
Servings:
12 Egg Toasts
Ingredients
  • 4 hard-boiled eggs
  • 2 tablespoon mayonnaise, divided
  • 4 teaspoons Dijon mustard, divided
  • 1 teaspoon minced garlic
  • 1 tablespoon minced parsley
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 2 tablespoons olive oil
  • 1 tablespoon white wine vinegar
  • 6 slices sandwich bread
  • 2 tablespoons butter
Directions
  1. Separate the yolks from the whites of the hard-boiled eggs.
  2. Finely dice the egg whites.
  3. Mash the egg yolks in a bowl. Mix 1 tablespoon mayonnaise and 2 teaspoons Dijon mustard into the mashed egg yolks along with the garlic, parsley, salt, and pepper.
  4. Remove 1 tablespoon of the egg mixture to a small bowl, and mix it together with the olive oil and white wine vinegar to make a vinaigrette.
  5. Add 1 tablespoon of mayonnaise and 2 teaspoons of Dijon mustard to the bowl with the remaining egg yolk mixture, and stir in the egg whites, making an egg salad.
  6. Cut the crusts off of the sandwich bread and slice them diagonally to make triangles.
  7. Spread the egg salad onto the bread triangles.
  8. Bring a skillet to medium heat and add ½ tablespoon of butter.
  9. In batches, toast the bottoms of the bread triangles for around 2 minutes, or until brown and crisp. Add more butter as needed during this process.
  10. Once all of the bread triangles are toasted, add remaining butter to the skillet and cook the toasts egg-side-down in batches for around 3-4 minutes, or until nicely browned.
  11. Drizzle the egg toasts with the vinaigrette, sprinkle with additional minced parsley if desired, and serve.