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Peel and chop your eggs into a bowl, and add cheese through celery. Mix well. Refrigerate until dinner or go right along. Heat skillet to med/low heat. Spread sourdough slices with butter and toast on both sides. Remove to a baking sheet. Raise oven rack to top and set oven to broil. Top each slice of bread with egg salad and broil with oven door open 1-3 minutes or until cheese is melted (watch closely so bread doesn't burn). You could also use english muffin halves as the original recipe called for, but personally I think the sourdough adds a little something extra!
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Wire egg slicer — uniform slices for salads, sandwiches, garnish
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Individual cups for perfectly shaped poached eggs
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Wire egg slicer — uniform slices for salads, sandwiches, garnish
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Individual cups for perfectly shaped poached eggs