Thursday, 2 August 2012

Egg Tartare Open-face Sandwich


This sandwich is yummy!  I served it still a little warm with a creamy tomato soup.  The dill and capers in this sandwich give it a little extra pop.  This was also the first time I managed to not screw up soft-hard-boiled eggs (whites completely set but the yolks a bit runny)! The way these eggs are cooked make the sauce extra special, holding all the ingredients together.  I used classic white crusty sourdough bread, homemade in my bread maker. Its the perfect meal for lunch or make it a little heartier and add a side soup. Enjoy!

Egg Tartare

  • 6 eggs, at room temperature
  • 5 green onions, finely chopped
  • 4 gherkins, finely diced
  • 1 Tbl. capers, rinsed
  • 2 Tbl. parsley, finely chopped
  • 1 Tbl. dill, finely chopped
  • 2-3 Tbl. mayonnaise
  • A dab of Dijon mustard
  • 3 dashes of Tabasco sauce
  • sea salt and fresh pepper
  • slices of your favorite bread
-Place the eggs in a pot of hand-hot water and bring to a quick boil, covering the pan.  Boil for exactly 4 minutes (5 min. if they are large), then run the eggs under cold water and peel them as soon as they are cool enough to handle.  Coarsely chop the eggs and mix with the green onions, gherkins, capers, parsley and dill.  In a small bowl, whisk together the mayo, mustard, and Tabasco.  Gently combine this mixture with the eggs and season with salt & pepper.  Serve on bread, as closed or open sandwiches.  Enjoy!




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