Whitney Miller’s Easter Egg Toast Sandwiches

Everyone has leftover Easter eggs that have been either dyed or decorated and in my house nothing goes to waste. “The more the merrier,” I say. So what is one to do with all of these colored boiled eggs? I have the answer.

I created an after Easter breakfast and lunch toast. The breakfast Cuban toast contains all of the yummy components of a breakfast Cuban including ham, Swiss cheese, mayonnaise, mustard and instead of scrambled eggs, sliced boiled egg. It is a quick and easy toast for breakfast on the go.

My second toast creation is a deconstructed tuna fish toast. Instead of making the tuna fish salad and spreading it over toasted bread, I am highlighting each component. A creamy, fresh dill aioli is slathered on the toasted bread, followed by pieces of freshly cooked tuna, colorful coins of pickled zucchini and squash, slices of boiled egg, and finished with fresh dill. This is a tuna fish sandwich that is packed with flavor.

Another tip for your leftover eggs, use them for place cards at a brunch, lunch, or dinner. Simply write your guests names on the colored eggs using a sharpie. I placed my eggs in little nests I picked up at a craft store.

Enjoy these delicious recipes!

Breakfast Cuban Toast
4 slices Italian bread
2 tablespoons mayonnaise
2 tablespoons stone-ground Dijon mustard
4 thin slices Swiss cheese
4 thin slices deli ham
2 leftover boiled Easter eggs, peeled and sliced widthwise
Garnish: chopped fresh chives

Preheat the oven to broil on high.
Toast the slices of bread until golden brown.
Combine the mayonnaise and mustard in a small bowl.
Spread a tablespoon of the mayonnaise-mustard mixture over each toast.
Layer a slice of cheese, ham, and few egg slices on top. Garnish with the chives.

Makes 4 toasts.

Tuna Egg Toast

Tuna Fish Toast
Tuna:

1 teaspoon extra-virgin olive oil
1 (1-inch thick, 7-ounce) tuna steak
¼ teaspoon fine sea salt

Dill Aioli:
4 tablespoons mayonnaise (I prefer olive oil mayonnaise)
½ teaspoon chopped fresh dill
1/8 teaspoon minced garlic
Less than 1/8 teaspoon fresh lemon zest
Pinch fine sea salt
Pinch cracked black pepper
4 slices Italian bread
Pickle slices (I used homemade zucchini & squash pickles)
2 leftover boiled Easter eggs, peeled and sliced widthwise
Garnish: chopped fresh dill

Pat the tuna dry. Season both sides with salt.
Heat a small nonstick skillet over medium heat. Add the olive oil.
Add the tuna to the skillet and cook for 4 minutes on each side or until done and fork tender.
Transfer to a plate to slightly cool and then cover and refrigerate for 10 minutes.
Using a fork, separate the tuna into small pieces.
For the aioli, combine all of the ingredients in a small bowl. Stir until smooth.
Preheat the oven to broil on high.
Toast the slices of bread until golden brown.Spread a tablespoon of the aioli on each slice of toasted bread.
Divide the tuna evenly among each toast.
Then, add a few pickle slices and then the egg slices.
Finish with a sprinkle of fresh dill.

Makes 4 toasts.

Whitney MillerWhen she was just 22, Whitney Miller won the first U.S. season of the Fox show MasterChef. She is the author of Modern Hospitality: Simple Recipes with Southern Charm. While working on her second cookbook, she frequently travels around the U.S. and as far away as China to conduct cooking demonstrations and culinary classes. For more, visit whitneymiller.net, connect with Whitney MillerH on Facebook and follow her on Twitter @whitneymillerH.