4 stalks celery, cut into 2 inch pieces
½ onion, sliced into thin half-moons
1 T canola oil
1 t fresh thyme, or 1 T fresh dill or basil
½ c chicken or veggie broth (a teaspoon of bullion powder works just fine, or even a splash of white wine, or water and a bit of tomato paste)
2 hard boiled eggs, chopped roughly
1Heat the canola oil in a small skillet. Add the onion and celery. Toss briefly until lightly browned.
2 Add the herbs and broth.
3 Place a lid over the skillet and braise gently over low heat for 20 minutes or so. Check on it occasionally to see that all the water hasn’t cooked away. Add a bit more if it has. If the celery is tender and you still have liquid, turn the burner up to reduce the liquid.
4 Top the toast with the celery and hard boiled eggs. Great also splashed with vinegar.