Description
A creamy and fresh Sourdough Egg & Greens Sandwich made with soft eggs, crisp lettuce, sprouts, and tangy sourdough bread. Perfect for breakfast or lunch.
Ingredients
6 eggs
1/4 cup mayonnaise
1/3 cup diced celery
6 scallions, thinly sliced
2–3 tablespoons pickle juice
Sea salt and black pepper to taste
4 slices sourdough bread (Simple Kneads, Rudi’s Organic, or Silver Hills)
A few handfuls of sprouts or tender greens (Boston, Bibb, or mesclun)
Instructions
1. Steam eggs for 10 minutes, then cool in an ice bath for 5 minutes.
2. Peel and roughly chop the eggs, then set aside.
3. In a bowl, mix mayonnaise, celery, scallions, and pickle juice until creamy.
4. Add chopped eggs, salt, and pepper. Stir gently to combine.
5. Adjust flavor with extra pickle juice or mayonnaise if desired.
6. Lay out sourdough bread slices and spread egg salad evenly on two slices.
7. Top with lettuce or sprouts and cover with the remaining bread slices.
8. Cut in half and serve immediately.
Notes
Store egg salad in an airtight container in the fridge for up to 5 days.
Toast the bread before assembling if you prefer a crisp texture.
Add sliced avocado, a slice of Tillamook Swiss Cheese, or a drizzle of Crystal® Hot Sauce for extra flavor.
For gluten-free options, use Simple Kneads Gluten-Free Sourdough Bread or Canyon Bakehouse Sourdough Style Bread.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Stovetop
- Cuisine: American