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Crispy egg salad open faced toastie with golden feta on sourdough bread high protein oil free

Crispy Egg Salad Open Faced Toastie

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A high protein, oil free open faced toastie made with creamy egg salad, Greek yogurt, mustard, and honey, finished with feta and crisped until golden. Quick, satisfying, and perfect for breakfast or lunch.
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 1
Course: Breakfast
Cuisine: American
Calories: 400

Ingredients
  

Egg Salad Filling

  • 2 large eggs hard boiled and chopped
  • 1/4 large red pepper diced
  • 1/4 small red onion finely diced
  • 1/2 jalapeño finely chopped
  • 1 tbsp Greek yogurt
  • 1 tbsp yellow or dijon mustard
  • 1/2 tsp honey
  • salt and black pepper to taste
Toast and Toppings
  • 1 slice sourdough bread, toasted
  • 3 tbsp feta cheese, crumbled

Method
 

Prepare the egg salad

  1. Boil the eggs until hard boiled, then peel and chop. Add the eggs to a bowl along with the red pepper, red onion, jalapeño, Greek yogurt, mustard, honey, salt, and pepper. Stir until creamy and evenly combined.
  2. Assemble the toastie
  3. Toast the sourdough bread until golden. Spread the egg salad evenly over the toast and sprinkle the feta cheese on top.
  4. Crisp
  5. Preheat an air fryer to 375°F or set the oven broiler to high. Place the toastie in the air fryer for 4 to 5 minutes, or under the broiler for 3 to 5 minutes, until the feta is lightly golden and crisp. Watch closely to prevent burning.
  6. Serve
  7. Remove from heat, let cool for 1 minute, and serve immediately.

Nutrition

Serving: 240gCalories: 400kcalCarbohydrates: 26gProtein: 28gFat: 22gSaturated Fat: 9gSodium: 780mgPotassium: 520mgFiber: 3gSugar: 6gVitamin A: 1050IUVitamin C: 38mgCalcium: 260mgIron: 2.6mg

Notes

  • Air frying gives the crispiest top, but the broiler works just as well.
  • This recipe is oil free and relies on yogurt and eggs for richness.
  • Best enjoyed immediately while hot and crisp.
  • You can prep the egg salad up to one day ahead and assemble fresh.

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