Breakfast Toast

 

Breakfast Toast

Handheld breakfast items always go over well at my busy house. Prepare the aioli and boil the eggs the day before for easy assembly the next morning.

4 (1/2-inch thick) rustic bread slices


4 tablespoons Yogurt Aioli (see recipe below)


1/2 cup packed fresh spinach


4 slices prosciutto or thinly sliced smoked ham

1 1/2 tablespoons julienne cut sun-dried tomatoes in olive oil, drained

2 hard-boiled eggs, peeled and cut into about 1/8-inch thick slices

1 teaspoon finely chopped fresh chives

Preheat the broiler on high. Place the bread slices on a baking sheet, and broil until lightly browned and toasted; watch closely so that bread does not burn.

Remove the pan from the oven, and let the toast cool for a couple of minutes. Spread a tablespoon of Yogurt Aioli on each piece of toast. Add a few pieces of spinach, and top with a slice of prosciutto. Divide the sun-dried tomato strips among the toast, and top each with a few slices of boiled egg. Sprinkle each with 1⁄4 teaspoon chives, and serve immediately.

Makes 4 servings.

Yogurt Aioli

This is my go-to dipping sauce and spread for everything from Smashed Potatoes to Spiced Roasted Okra to Breakfast Toast. This sauce is so addictive you will be dipping everything into it.

1/2 cup plain Greek yogurt

1/2 cup mayonnaise


1 clove garlic, minced

1 teaspoon finely grated lemon zest

1 teaspoon chopped fresh dill


Fine sea salt

Mix the yogurt, mayonnaise, garlic, lemon zest, and dill in a small bowl. Season the aioli with the salt, to taste. Use immediately, or store in an airtight container in the refrigerator for up to 1 week.

Makes about 1 cup.