We just can't get enough of your great breakfast ideas! Here's another one from Lindsay Tarquino; it's her recipe for a great brunch appetizer, open-faced egg salad sandwiches.
On Friday night, my very sweet (and very fashionable) aunt asked me to make some appetizers for a fashion show she was hosting at her home. My aunt is a CAbi representative . . . she puts on super fun fashion shows in people’s homes and sells really adorable clothes. She gives the women tips on shoes, handbags, accessories, and how to pair the clothes together. I have been to a few of the shows before, and they are usually catered . . . by someone that does catering . . . for a living! So, I felt a bit of pressure! In the midst of the pressure, I forgot to take pictures during the cooking process, but I managed to snap a few (not very great quality) pictures of some of the dishes! One of my favorites of the night was Open Face Egg Salad Sandwiches, topped with crispy prosciutto. These little sandwiches are much healthier than traditional egg salad . . . there is no mayo!
For the recipe, keep reading.
I was inspired to make them when I was watching Best Thing I Ever Ate on the Food Network. One of the hosts' favorite dishes “served chilled” was a soft boiled egg salad sandwich. I loved the idea of using the egg’s yolk for moisture, so I started experimenting from there. The result was a healthy, very tasty version of egg salad that is perfect to serve at any brunch, to take to lunch, or to make for dinner and serve with a nice spinach salad!
- 6 large eggs
- 1/4 cup olive oil
- 2 lemons
- 1 clove of garlic
- 1/2 teaspoon sea salt
- 1/4 teaspoon fresh cracked black pepper
- 1/4 cup finely chopped green onions
- 2 pieces of Proscuitto
- 4 thin slices of your favorite bread (I used Focaccia)
The trickiest part of this recipe is soft boiling the eggs, without them being too soft. Fill a large bowl with ice water. Then, bring a medium pot, filled half way with water, to a boil. When the water begins to boil, drop in the eggs and cook for exactly 3 1/2 minutes. Immediately drop the eggs into the ice water to stop the cooking and allow them to cool until you can peel them. Peel the eggs, cut them into 8 pieces and toss them into a bowl. Drizzle the eggs with olive oil and squeeze both lemons on them. Mix in the garlic, salt and pepper. Put the egg mixture into the fridge to chill.
When you are ready to serve, preheat the oven to 400. Place the proscuitto on a cookie sheet and bake for about 8 minutes, until crispy. Brush your bread of choice with olive oil, or spray the tops with cooking spray. Place the bread slices on a cookie sheet and bake until lightly golden and crispy. Break your prosciutto into pretty midsize pieces. Place a big scoop of egg salad on each piece of bread, sprinkle with green onions and top with a prosciutto.
Makes 4 open sandwiches . . . 2 servings
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