Egg Salad Toast

We've made an egg salad "toast" that you can serve as an appetizer, side or entree depending on the size toast rounds you choose.  It's perfect for breakfast, brunch, lunch or dinner!

EGG SALAD TOAST (serves 4 as a side)
Baguette or sandwich bread
4 eggs 
3-4 Tbls. mayonnaise (more if you like it creamier)
1-2 tsp. prepared mustard
1 cup spring lettuce mix, arugula or spinach(just before serving toss in olive oil and lemon juice)
1 Tbls. olive oil
squeeze of fresh lemon
Place eggs in saucepan.  Cover with water and bring to a boil.  Turn heat off and let sit 10-12 minutes.  Peel and chop.  Add mayo, mustard, season with salt/pepper.  Toast baguette slices or sandwich bread.  Top with egg salad mixture and garnish with scallions and your choice of spring lettuce mix, arugula or spinach that has been dressed with olive oil and lemon juice.
from my table to yours,