Sunday, March 13, 2016

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.  

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.

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