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Ham and Egg Salad on Toast
Ingredients
- 6 eggs
- 1/3 cup mayonnaise
- 2 tablespoons sweet pickle relish
- 1 tablespoon Dijon-style mustard
- 6 ounces ham, sliced
- 4 thick slices challah, sweet Hawaiian, or French bread, toasted
- 1/2 bunch watercress, trimmed
Directions
1. Place eggs in saucepan. Cover with 1 inch of water and bring to a rolling boil over high heat. Remove from heat; cover and let stand for 15 minutes.
2. Meanwhile, in a small bowl combine mayonnaise, relish, and mustard. Set aside. Heat a large skillet over medium-high heat. Cook ham 1 to 2 minutes per side until heated through.
3. Drain eggs; rinse in cold water. Peel under running water. Slice or coarsely chop eggs. Spread some of the mayonnaise mixture on toast. Top with ham, eggs, watercress, and any remaining mayonnaise mixture. Serve immediately.
Nutrition Facts
(Ham and Egg Salad on Toast)
- Servings Per Recipe 4,
- cal. (kcal) 468,
- Fat, total (g) 29,
- chol. (mg) 363,
- sat. fat (g) 7,
- carb. (g) 30,
- Monosaturated fat (g) 5,
- Polyunsaturated fat (g) 10,
- fiber (g) 1,
- sugar (g) 10,
- pro. (g) 21,
- vit. A (IU) 1020,
- vit. C (mg) 9,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 40,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 1052,
- Potassium (mg) 281,
- calcium (mg) 101,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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