Basil Sea Salt Sourdough Croutons with Herbed Egg Salad

A simple, no-cook-ish lunch or snack that turns sourdough into crunchy croutons elevated by basil sea salt, mixed with eggs for protein. Serves 2-4, ready in 15 minutes (plus optional chill time).

Ingredients:

• 1 sourdough loaf, cut into 1-inch cubes (use about half; save the rest)
• 6 eggs, hard-boiled
• 1 bunch green onions, finely chopped
• 1-2 tsp basil sea salt (or to taste)
• 2 tbsp oil or melted butter
• 2-3 tbsp mayo or yogurt
• Pepper, mustard, or lemon juice (optional for tang),
• Chopped Parsley, Microgreens, or broccoli sprouts for garnish.

Steps:

1. Preheat oven to 400°F. Toss sourdough cubes with oil/butter and a sprinkle of basil sea salt. Spread on a baking sheet and bake for 8-10 minutes until golden and crisp. Let cool.
2. Peel and chop the hard-boiled eggs. Mix with chopped green onions, mayo/yogurt, a pinch more basil sea salt, and pepper to taste. Chill for 10 minutes if desired.
3. Serve the egg salad over greens (if you have them) or as is, topped with the croutons for crunch.