Open Face Egg & Spinach Salad Sandwich

How to Make Open Face Egg & Spinach Salad Sandwich

This one dish meal is colorful, fresh, quick, easy, and delicious! Just right for one or more, especially after a trip to the Farmer’s Market.

30 min prep time

20 min cook time

1serving

1 sandwich

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Place egg in a pan just large enough to hold it. Add enough cold water to cover egg by 1 inch. Bring to a boil. Once the water comes to a boil, watch carefully. Boil 30 seconds to 1 minute. Turn heat off and cover. (Let sit 18 minutes. Note: Boiling the egg too long results in a green ring around the yolk; however, it is still safe to eat.)
Mix together the tomato, corn, scallion, parsley, olive oil, vinegar, salt, and pepper. Set aside to let the flavors blend. This can be done ahead of time.
Toast the bread and place it on a large plate. Lay the spinach on top of the bread.
Slice the egg into 5–6 slices and lay them on top of the spinach. Spoon the tomato corn mixture onto the sandwich and serve.

1 Serving

Ingredients

large egg (hard cooked)

tomato(es) (chopped (about 1 small or 1/2 of a medium tomato))

1/3 cup

corn kernels (lightly steamed, or use a leftover ear of fresh corn on the cob)

1/2 cup

scallion, 1–2 scallions, depending on their size (sliced)

1/4 cup

Italian parsley (chopped, flat)

1 tbsp

Extra Virgin Olive Oil

1 tsp

white balsamic vinegar

1 tsp

sea salt (fine)

1 tsp

black pepper (freshly ground)

1/8 tsp

rustic whole grain bread (such as ciabatta or round Italian sliced bread)

1 slice

baby spinach

1 cup