Green Goddess Egg Salad Toast 4 Steps
In a blender or food processor combine the mayonnaise, sour cream, chopped parsley, sliced scallions, chopped cilantro, chopped dill, lemon juice, garlic, kosher salt, as well as anchovy fillets if using and blend until smooth and even. Store in a glass jar in the fridge for up to two weeks.
Using a fork or potato masher, mash the boiled eggs. Start with 1/3 cup of the green goddess dressing, and fold in until even. Taste and adjust seasoning with black pepper as well as additional dressing to taste and preference.
Heat the butter in a cast iron pan and toast the sourdough bread until brown and crisp on both sides.
To assemble: top the toasted sourdough with the egg salad mix and then top with avocado slices, cucumber ribbons, salmon caviar as well as additional dill sprigs as desired.