Devilled Egg Toast

Heidi Swanson

Serves

4 - 6

Preparation

5 mins or 10 mins if making the Kale Chips

Cook

20 mins or 35 mins if making the Kale Chips

Ingredients

	12 eggs
	¼ cup plain Greek yoghurt
	1 tablespoon extra- virgin olive oil
	scant ½ teaspoon fine-grain sea salt
	2 teaspoons Dijon mustard
	3 tablespoons minced white onion
	4-6 slices wholegrain bread
	paprika, chopped chives, toasted sesame seeds and/or crushed crispy curly kale chips , to top

This toast requires top-quality bread and a heavy hand with extra toppings; they make all the difference. You can prepare the devilled egg spread up to 3 days ahead.

View the recipe collection here

Instructions

1.	Place the eggs in a large pot and fill it with cold water to cover the eggs by 1cm.
2.	Bring the water to a gentle boil over a medium-high heat, then turn off the heat and cover the pot.
3.	Let the eggs sit for exactly 10 minutes.
4.	In the meantime, prepare a large bowl of iced water.
5.	When the eggs are done cooking, use a slotted spoon to transfer them to the ice bath to cool. Peel the eggs.
6.	To make the devilled egg spread, cut each egg in half and use a spoon to scoop the yolks into a bowl.
7.	Reserve the empty whites for another use (I like to chop them for fried rice).
8.	Mash and fluff the yolks with a fork, then add the yoghurt, 1 teaspoon of the olive oil, the salt, mustard and onion.
9.	Continue to mix and mash until the yolk mixture is creamy and cohesive.
10.	Toast or grill the bread and slather each slice generously with the egg spread.
11.	Sprinkle the toasts with paprika, drizzle with the remaining 2 teaspoons olive oil, and finish with any or all of the toppings. Serve immediately.

Recipes and Photography Heidi Swanson

This edited extract
is taken from Super
Natural Simple by Heidi
Swanson, published
by Hardie Grant
Books (RRP $45) and
available where all
good books are sold.

Tags: eggs, egg toast