Open-Faced Breakfast

Ingredients

• 4 slices multigrain bread, toasted
• For the egg salad:
• 4 hard-boiled eggs, chopped
• 1/3 cup cottage cheese
• ¼ cup mayonnaise
• 1 teaspoon Dijon mustard
• salt and pepper to taste
• For the tuna salad:
• 1 can oil-packed tuna, drained
• 2 tomatoes, seeded and chopped
• ½ cup green beans, blanched and thinly sliced
• ¼ cup red onion, chopped
• ¼ cup black olives, sliced
• 1 tablespoon capers, finely chopped
• ¼ cup flat-leaf parsley, finely chopped
• juice from half a lemon
• 1 tablespoon olive oil
• salt and pepper to taste
• flat-leaf parsley for garnish

Direction

1. Toast the bread.
2. Place all of the ingredients for the egg salad into a bowl and stir together. Season with salt and pepper.
3. Place all of the ingredients for the tuna salad into a second bowl and stir together. Taste and season with salt and pepper and more lemon juice.
4. Divide the egg salad between the four pieces of bread and spread out evenly across the surface. Add tuna salad onto the egg salad, spreading it out evenly. Garnish with a piece of flat-leaf parsley. Serve immediately.