Рецепт Sunday Musing - Open Face Egg Sandwiches
I've been doing a lot of making the same old stuff the past couple of weeks. Gotten into a rut, but a comfortable one.
So even though I haven't make a whole lot of new stuff, it doesn't mean I haven't been been eating well.
Thanks to a post by a friend I decided to make some Egg Salad Sandwiches using some Watercress I bought in the big city. Jenny had made some Egg and Cress Sandwiches, and my mouth watered when I read about them.
And if the mouth waters, well, let me just say I had to make some Egg Salad Sandwiches, but I channeled my Danish Side and made them Open Face aka Smørrebrød
I was disappointed in the cress though, it was so mild as to be totally inoffensive. But that didn't stop it from being eaten.
First off, I made an Egg Salad and put it on the bread. And while it tasted good, it didn't work so well.
I discovered that the egg salad squished out when I tried to cut and eat them. But I ate them anyway.
Recipe: Egg Salad
2 hardcooked Eggs, diced finely
2-3 Tablespoons Mayonaisse
1/2 teaspoon Capers
1/2 teaspoon Yellow Mustard.
Salt and Pepper to taste
Mix together the eggs, mayo, capers and mustard. Taste and add salt and pepper if you like.
Spread on a thinly sliced artisanal bread which has been lightly buttered.
Top with fresh Water Cress.
But I still had a lot of Cress left so...
The next day, I made them the proper Danish way.
Danish Style Open Face Egg Sandwiches.
- 1 hard cooked egg
- 1/2-1 teaspoon mayonnaise
- 1/2 teaspoon butter
- Salt and pepper to taste
- Water Cress
- Butter some thinly sliced artisanal bread, (I used a Ciabatta Roll) add a thin layer of mayonnaise on top, then add the sliced hard cooked egg,
and place the Water Cress on top.
Proceed to eat. I was hungry and tired of taking pictures, so I made a big faux pas and just picked up the sandwiches and ate them. I should have used a fork and knife.
This past week or so we've been on a Mexican Food kick and I've also been making some fun Asian food as well.
I also made some Home Made Gyoza Wrappers along with the Potstickers. For which I used my leftover Pork Carnitas from my dinner out at the Mexican Restaurant. (I did say we'd been on a Mexican Food kick lately). I've also become a big fan of Sweet Soy Sauce lately.
Boat Club is coming up and I still haven't figured out what to make for it. I'm sure I'll think of something though.