Mealime recipe · lives on in MealPot
Cheesy Egg Toast with Lemony Dill, Spinach, Radish, & Mixed Pea Salad
- 30 min
- 2–6 servings
- 581 kcal / serving
A bright, crunchy salad sits beside a warm, cheesy egg stack on toasty buns. The lemon-dill dressing ties together spinach, radish, and peas for a weeknight-friendly bite.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby spinach
- 2 stickscelery
- ¼ (8 oz) blockcheddar cheese
- 3eggs
- ½ small bunchfresh dill
- ½ cupfrozen peas
- 2 clovesgarlic
- ½lemon
- ½ bunchradish
- ½shallot
- ½ (8 oz) pkgsugar snap peas
- 2whole grain buns or rolls
- lemons
- shallots
From the pantry: black pepper, Dijon mustard, extra virgin olive oil, honey, mayonnaise, salt
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · mixing bowls · oven mitts · small saucepan · stirring spoon · tongs · whisk or fork
Directions
- Boil the eggs in a small pan, then simmer for about 8 minutes. Cool under cold water or with ice, then peel.
- Rinse and dry the produce as needed. Slice radishes and celery; thaw the sugar snap peas and set all the veggies aside.
- Whisk lemon juice with minced garlic and shallot, then whisk in oil, honey, Dijon, salt, and pepper to make a bright dressing.
- In a separate bowl, peel and finely grate the eggs and cheese. Mix them with mayo plus a pinch of salt and pepper to form a creamy filling.
- Split the rolls and arrange cut sides up on a baking sheet. Broil on high until lightly toasted, about 1–2 minutes.
- Spread the cheesy egg mixture over the warm rolls and broil again until it is warmed through and the cheese melts, 1–2 minutes more.
- Shave fresh dill and toss with the prepared vegetables and thawed peas to create the salad, adding spinach last so it stays bright and tender.
- To serve, divide the cheesy egg toasts and the salad between plates and enjoy.
Two tips
- Make ahead: refrigerate the dressing and veggie salad separately for up to a day, then toss together just before serving.
- Serving idea: swap sugar snap peas for extra peas if preferred, or use any fresh greens you have on hand from the list.
Nutrition per serving
- Calories
- 581 kcal
- Protein
- 27 g
- Carbs
- 39 g
- Fat
- 36 g
- Fiber
- 9 g
- Sodium
- 637 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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One of 1,676 Mealime recipes in MealPot.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.