EGG SANDWICH

Unfortunately over this Easter break I have been rather ill and have been unable to cook without feel quite nauseous and dizzy. As a result the blog has not kept up its normal daily standards! Hopefully by tomorrow I will be back to blogging and taking over the kitchen as usual. In the meanwhile, here is a wonderful lunch/snack recipe I made last weekend that I loved. It’s quite a simple recipe, with the only tricky part being to follow the instructions on how to cook the egg exactly. To make this recipe more inspired, serve it with fresh out of the oven (or fresh from the market) artisan bread.

INGREDIENTS

• 2 eggs, preferably free-range, hard boiled (see step 1)
• 2 pieces of wholemeal or multigrain sandwich bread (or gluten-free bread), toasted
• 1 garlic clove, peeled & cut into half
• 1 tablespoon 99% fat-free natural yoghurt
• 1-2 tablespoons fresh chives, chopped
• sea salt & ground black pepper

COOKING

1. Place the eggs in a small to medium saucepan and cover with cold water by at least 1cm. Bring the water to a gentle boil over medium heat. When boiling, turn off the heat, cover the saucepan with a lid and let the eggs sit for precisely 7 minutes (or a few extra minutes if you are using extra-large eggs). Have a bowl of ice water ready. When the 7 minutes are up, place the eggs in the ice water for around 3 minutes or until they have cooled. Peel carefully. 

2. Combine the yoghurt, salt, pepper and 1 tablespoon of chives in a small bowl. 

3. When the bread is toasted, rub half of the garlic clove onto the top of each toast. Chop up the remaining garlic and add to the yoghurt & egg mixture. 

4. Gently peel each egg and place in a medium bowl. Add the yoghurt mixture and mash with a fork, careful not to over mix and lose all the egg texture. If the mixture tastes a little too eggy, add some more yoghurt; but take care, as you can overdo the yoghurt very easily! To serve, place 1/2 of the egg mixture onto each piece of toast and top with fresh chives, if desired. 

Serves / 1 - 2 

Recipe adapted from 'Super Natural Every Day' by Heidi Swanson

x E