Open Face Egg Salad Sandwich

1. 1

   The trickiest part of this recipe is soft boiling the eggs, without them being too soft. Fill a large bowl with ice water. Then, bring a medium pot, filled half way with water, to a boil. When the water begins to boil, drop in the eggs and cook for exactly 3 1/2 minutes. Immediately drop the eggs into the ice water to stop the cooking and allow them to cool until you can peel them. Peel the eggs, cut them into 8 pieces and toss them into a bowl. Drizzle the eggs with olive oil and squeeze both lemons on them. Mix in the garlic, salt and pepper. Put the egg mixture into the fridge to chill.

2. 2

   When you are ready to serve, preheat the oven to 400. Place the proscuitto on a cookie sheet and bake for about 8 minutes, until crispy. Brush your bread of choice with olive oil, or spray the tops with cooking spray. Place the bread slices on a cookie sheet and bake until lightly golden and crispy. Break your prosciutto into pretty mid-size pieces. Place a big scoop of egg salad on each piece of bread, sprinkle with green onions and top with a prosciutto.

* Per serving · 4 servings · Values may vary.

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