Hard-Boiled Eggs and Parmesan on Toasted Sourdough Recipe

Hard-Boiled Eggs and Parmesan on Toasted Sourdough Recipe

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