I saw Adam Gertler gush over this on The Best Thing I Ever Ate show on the food channel. It's from Euro Pane restaurant in Pasadena, California. Here's the recipe based on the cook's description.
slices whole wheat toast (or whole grain-at the restaurant they use rosemary currant bread)
NUTRITION INFO
Serving Size: 1 (100) g
Servings Per Recipe:
4
AMT. PER SERVING% DAILY VALUE
Calories: 165.9
Calories from Fat 62 g38 %
Total Fat 7 g10 %
Saturated Fat 2.2 g10 %
Cholesterol 232.5 mg
77 %
Sodium 234.5 mg
9 %
Total Carbohydrate
13.2 g
4 %
Dietary Fiber 2.3 g9 %
Sugars 1.7 g6 %
Protein 11.9 g
23 %
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DIRECTIONS
Cook the eggs 7 minutes at a medium boil, the yolk will still be soft and creamy.
Stir tomato pesto gently into the mayonnaise. Mix mayonnaise mixture into eggs gently, just enough to hold it together(or to taste). Salt and pepper to taste.
Cut 4 slices of bread and toast till crisp. Place some baby greens on top of the toast.
Place egg salad on top of greens(about 1/4 cup or however much you want), sprinkle with chives and squeeze a little lemon juice over the top.