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.