Cheese and Egg Salad Toast for Breakfast
Start your day right with a cheesy egg salad toast, offering a creamy, savory topping on crispy bread for a quick and satisfying breakfast.
- Time
- 10 min active · 15 min total
- Yield
- 3 pieces
- Steps
- 6
Ingredients
- White bread 3 slice
- Semi-hard cheese 40 g
- Eggs 3 pcs.
- Cucumber 0.5 pcs.
- Dill 2 sprig
- Mayonnaise 1 tbsp.
- Sriracha 0.5 tsp.
- Salt to taste
- Vegetable oil 1 tsp.
Directions
Step 1
Prepare a frying pan, a small saucepan for boiling eggs, and a bowl for the salad.
Step 1
Hard-boil the eggs: place them in a saucepan with cold water, bring to a boil, and cook for 8–9 minutes. Drain the boiling water and cover with cold water for 1 minute. Peel the cooled eggs.
Step 2
Mash the boiled eggs with a fork or dice them finely. Dice the cucumber into the same small cubes. Finely chop the dill.
Step 3
Combine the eggs, cucumber, dill, mayonnaise, and sriracha in a bowl. Mix thoroughly — the egg salad is ready. Taste it and season as needed.
TipInstead of mayonnaise, you can use Greek yogurt or sour cream.
Step 4
Heat the pan with oil over medium heat. Toast the bread slices on one side until golden brown, then flip them. Place a slice of cheese on the toasted side. Cover the pan with a lid for 30 seconds to melt the cheese.
Step 1
Transfer the hot toast to a plate. Pile all the egg salad on top in a mound.
