Email to Cat      

Open-Face Soft-Boiled Egg Sandwiches

Source of Recipe

From "The Newlywed Cookbook" by Sarah Copeland


Recipe Introduction

"Never underestimate the magnificence of a simple soft-boiled egg, particularly when the egg comes fresh from the farm. When it's split open to reveal its oozing golden yolk, it creates an indulgent topping for almost anything, including crusty toasted bread, herb mayo, and spicy arugula. You can morph this sandwich into your own personal favorite with spicy mayo, your favorite cheese, or anything else that suits your fancy."

List of Ingredients

◦ 4 farm-fresh or organic eggs
◦ 2 tablespoons best-quality extra-virgin olive oil, plus more for drizzling
◦ 2 thick slices nutty whole-wheat bread
◦ Plain mayonnaise or Herb Mayo (recipe follows)
◦ � bunch arugula, torn
◦ Sea salt
◦ Freshly ground black pepper
◦ Sweet or smoked paprika


Recipe

Place the eggs in a large bowl of warm water. Bring a small pot of water to a simmer over medium heat. Gently lower the eggs into the water, using a spoon. Set the timer for 6 minutes and keep eggs at a low simmer.

Meanwhile, heat a large frying pan over medium-high heat. Add the olive oil and the bread, toasting until golden on both sides, about 1 minute per side. Transfer to small plates. When the timer goes off, immediately remove the eggs from the pan and rinse under cool water. Carefully remove the shell from all of the eggs.

Spread the toasted bread with mayonnaise, then top with arugula. Split the eggs in half with a sharp knife and place the halves on top of the arugula. Season with salt and pepper, and add a pinch of smoked paprika for color and heat. Drizzle the whole thing with your finest extra-virgin olive oil and serve immediately.

Serves 2





❧ Herb Mayo:

"Life really picks up when you add this green mayo to sandwiches and serve it as a dipping sauce for fries or fresh veggies. Its green comes from fresh herbs (use your favorites, in any combination) and its body from Greek yogurt, with a touch of a store-bought mayo for creamy sweetness."

◦ 1 packed cup fresh parsley, dill, mint, basil, or chive leaves, coarsely chopped
◦ ⅓ cup Greek yogurt
◦ 3 tablespoons mayonnaise
◦ 1 tablespoon extra-virgin olive oil
◦ 2 to 3 teaspoons freshly squeezed lemon juice
◦ Sea salt
◦ Freshly ground black pepper

Blend the herbs, yogurt, mayo, and olive oil in a mini food processor or blender until smooth and flecked with green. Pulse in the lemon juice, adding just enough to give it the right balance for you. Taste and season with salt and pepper. Store in the fridge for up to 4 days.

Makes about 1 cup






❧ Spunk Up Egg Salad:

To make a zippy Green Eggs, Hold the Ham Sandwich (also known as egg salad), mix � cup of green mayo with six chopped hard-boiled eggs and spread between two slices of your favorite bread.