Breakfast Egg Salad

Published: Mar 27, 2013

Yields:

Most egg salads have lots of yolks; this dish uses just one in the dressing, so you get the flavor without the fat.

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Directions

1. Step 1In a small pot, cover eggs with water by 1 inch and bring to a boil over high. Cover, remove from heat, and let sit 12 minutes. Transfer eggs to a colander and run cold water over them until cool enough to handle. Peel eggs and separate whites from yolks. Reserve 1 yolk. Coarsely chop egg whites.
2. Step 2In a medium bowl, whisk together mustard and lemon juice. Finely grate egg yolk into mustard mixture and whisk to combine. Stir in egg whites and avocado and season with salt and pepper. To serve, divide smoked salmon, egg salad, and watercress between toasts.
  
  Looking for more breakfast recipes? Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.