Hot Egg Melts, THM S or XO

Fresh with the flavors of spring this delicious egg melt recipe will have you coming back for more.

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Hot egg salad?

Is this something you’ve tried before? If not, trust me, you are missing out! I’m a big egg salad fan to start with and when it is warm, cheesy and broiled until golden, it gets even better! This recipe has a hint of Dijon mustard and hot sauce and a fresh vibe from the dill and capers.

These egg melts make the perfect addition to a brunch menu

I can’t believe it’s already May and Mothers Day is just around the corner! Do you have any plans for a special meal? I absolutely love making brunch and Mothers Day is the perfect time for one, especially this year when we just can’t go out to a restaurant to eat. In my personal opinion, brunch menus are a lot more fun than other meals of the day! The egg salad topping can be made ahead of time so all you have to do the morning of is spread it on your bread of choice and pop in the oven for a few minutes, leaving you more time for any fancier recipe you might be making.

Let’s talk about the bread

If you are following the Trim Healthy Mama lifestyle there are a few options for the bread. To keep it in S mode, I like to use the Wonderful White Blender Bread from the Trim Healthy Table cookbook. This bread is a FP so it keeps the calories even lower. You could also use any low carb, keto style bread. Another great option is to spread it on Wasa crackers. But for a S Helper or Crossover meal, these egg melts taste absolutely amazing on a crusty sourdough or sprouted bread. Definitely worth the crossover for me, but I do still choose to keep it a S sometimes as well.

A few other ingredient alternatives

Being as this is quarantine life right now, while I was testing this recipe for the blog I found myself out of a few ingredients. The first time I made it I knew I didn’t have capers so I was planning on substituting them with pickles but discovered we didn’t have those either! So I just omitted them and the egg melts still tasted great. I definitely recommend something pickled if you have it though.

The second time around, we were out of green onions so I replaced those with red onions. I prefer the milder flavor of the green, but the red are still a good option.

I also prefer to make these with a hard organic cheddar cheese, but just went with regular cheddar this time.

A few other notes

I usually toast my bread first to make it extra crispy, because that’s how I like it! It’s especially nice to do this if I’m using wonderful white blender bread since it is soft. If you’re using a crusty sourdough bread like the one in the pictures, it isn’t quite as important if it’s toasted or not.

This recipe makes approximately two cups of egg salad topping. It totally depends on what type of bread you’re using as to how many melts you’ll get. I used a small sourdough baguette style bread and had enough to do eight or more slices. ( I can’t give you an exact number because I did eat quite a bit of the filling on it’s own lol. It’s that good!)

If I’ve just made the egg topping and it’s at room temperature, I will just broil the melts until golden. But if the egg salad has been in the fridge and is cold, I bake the melts for about five minutes first to warm them up and then broil a little bit to get them toasty and golden.

Hot Egg Melts Ingredients

6 hard boiled eggs

2 tsp Dijon mustard

1 tsp Franks original hot sauce, or hot sauce of choice

1 tbsp. tightly packed, chopped dill

1 tbsp. finely chopped green onions

1 tbsp. capers or chopped pickles

1/2 cup shredded cheddar cheese, plus extra for topping

1/4 cup mayonnaise

salt & pepper

Bread of choice (Wonderful White Blender Bread, sprouted or sourdough)

Hot Egg Melts Instructions

1. Shred the eggs into a bowl. I like to use a cheese grater for this.

2. Add all the other ingredients and mix together. Season with salt and pepper to taste.

3. Toast your bread if desired and spread fairly generously with the egg salad. Top with a little extra shredded cheese.

4. If using cold egg salad filling, bake in the oven at 350 Celsius for 5 minutes. Then broil the melts until golden and bubbly. Watch closely, this doesn’t take long! If the egg salad is at room temperature, simply broil on the rack second from the top for 1 minute and 20 seconds or until golden and bubbly.

Comment below and let me know if you make these!

You might also enjoy this recipe: Curried Cabbage One Pot Breakfast Scramble

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