Name: Cheesy Egg Toast with Lemony Dill, Spinach, Radish, & Mixed Pea Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 6 sticks celery; ¾ (227 g) block cheddar cheese; 9 eggs; 1 small bunch fresh dill; 1 ½ cups frozen peas; 6 cloves garlic; 1 ½ lemons; 1 ½ bunches radish; 2 shallots; 1 ½ (227 g) pkg sugar snap peas; 6 whole grain buns or rolls; black pepper; Dijon mustard; extra virgin olive oil; honey; mayonnaise; salt

Cheesy Egg Toast with Lemony Dill, Spinach, Radish, & Mixed Pea SaladCheesy Egg Toast with Lemony Dill, Spinach, Radish, & Mixed Pea Salad — a 40-minute dinner recipe with 18 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

6 sticks celery

¾ (227 g) block cheddar cheese

9 eggs

1 small bunch fresh dill

1 ½ cups frozen peas

6 cloves garlic

1 ½ lemons

1 ½ bunches radish

2 shallots

1 ½ (227 g) pkg sugar snap peas

6 whole grain buns or rolls

black pepper

Dijon mustard

extra virgin olive oil

honey

mayonnaise

salt

Instructions

Place eggs in a large pot, cover with water, and bring to a boil. Reduce heat to a simmer and cook for 8 minutes. Drain hot water and add ice or run under cold water to cool.

Meanwhile, wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Place peas in a colander and run under cold water to thaw; set aside to drain.

Juice lemons into a large bowl.

Peel and mince garlic and shallots. Add both to the bowl with the lemon, along with oil, honey, Dijon, salt, and pepper; whisk to combine the dressing.

Trim and thinly slice radishes and celery; add both to the bowl.

Cut sugar snap peas crosswise into ½-inch pieces; add to the bowl, toss to combine, and set aside.

Preheat oven to broil on high and position rack in the upper third of the oven.

Peel and mince additional garlic; place in a medium bowl along with mayo, salt, and pepper. Stir to combine.

Peel and coarsely grate eggs. Coarsely grate cheese; add both to the bowl with the mayo and stir to combine.

Split rolls in half and divide between two baking sheet pans; arrange cut-side up. Working in batches, place in the oven and broil until lightly toasted, 1-2 minutes.

Remove toasted rolls from the oven and spread with cheesy egg mixture. Working in batches, return to the oven and broil until warmed through and cheese is melted, 1-2 minutes. Remove from oven.

Meanwhile, using a knife, shave dill leaves off the stems; discard stems and mince the leaves. Add to the bowl with the veggies, along with thawed peas and spinach; toss to combine the salad.

To serve, divide cheesy egg toasts and salad between plates. Enjoy!

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