Recipe Instructions:
Ingredients
6 large eggs
¼ cup chopped walnuts
1 clove garlic, grated (1/4 tsp.)
3 tablespoons olive oil, divided
2 tablespoons finely grated Parmesan cheese, plus more for serving
½ teaspoon kosher salt, divided
¼ cup finely chopped basil, plus more for serving
1 ½ teaspoons fresh lemon juice (from 1 lemon), divided
⅓ cup plain whole-milk strained yogurt, such as Greek
3 cups packed baby arugula
4 1/2-in.-thick slices sourdough bread, toasted
Freshly ground black pepper, for serving
Directions
Bring a medium saucepan of water to a boil. Add eggs; cook for 9 minutes.
Meanwhile, heat a skillet over medium-high. Add walnuts; toast, stirring, for 2 to 3 minutes.
Remove eggs from pan once cooked. Lightly crack and place in a bowl of ice for 5 minutes. Peel and chop.
Combine garlic, 2 tablespoons oil, cheese, 1/4 teaspoon salt, basil, 1 teaspoon lemon juice, and yogurt in a large bowl. Gently fold in eggs and walnuts, reserving 1 tablespoon walnuts for serving.
Combine arugula and remaining 1 tablespoon oil, 1/2 teaspoon lemon juice, and 1/4 teaspoon salt in a bowl. Divide among toasts. Top with egg salad, reserved walnuts, pepper, basil, and cheese.
