Browsing Tag

eggs

Recipe Sandwiches

Open-faced Egg Salad

TinyGlobalKitchen-EggSalad

Saturday afternoon and 1pm rolls around. What to do for lunch? I have such fond memories of my Mom making egg salad on weekends. I loved watching her hard boil eggs and turn them into a great balance of creamy and crunchy textures and bright, fresh flavors to make us the tastiest sandwiches. I thought I’d re-create on a sunny Saturday. There’s so many directions you could go to customize…with curry, traditional or adding extra crunch with radishes or your favorite veggies. See? Even Bon Appetit loves egg salad. I decided on mayo, dijon, white balsamic vinegar, salt/pepper, fresh cilantro, red onion. Also, after reading its health benefits, a little turmeric. Who knew this little power plant would work so well in egg salad. I served it open faced on a slice of Dave’s Killer Bread. If you haven’t tried Dave’s, I highly recommend. Organic, non GMO, full of seeds and excellent toasted. Hope you enjoy!

4 hard boiled eggs, chilled, peeled, chopped
1/4 cup mayonnaise
1 T. dijon (or more to taste)
1 dash of white balsamic vinegar
1/3 cup chopped cilantro
1/3 cup diced red onion
1 tsp turmeric
Course salt and freshly ground black pepper
One slice of your favorite bread

Brunch Recipe

Bacon, Egg, Asparagus and Breakfast Sandwich

Bacon Egg Asparagus Breakfast Sandwich-Tiny Global Kitchen

We’ve become obsessed. I’m a lucky girl because J makes us breakfast every morning. We recently we bought some stellar Rosemary bread from Essential Baking in Seattle. We toasted up a few slices, spread some garlic mayo on the toast and topped it with grilled asparagus, bacon, a fried egg and some Sriracha. Heaven! Let the obsession continue…

  • Asparagus (extra points if they’re from your garden, like asparagus candy)
  • Egg – poached or fried
  • Crispy bacon
  • Rosemary bread
  • Mayo (regular or add a touch of garlic)
  • Sriracha

Trim the asparagus, drizzle the asparagus with olive oil, salt and lemon zest and roast on a grill pan to desired doneness. Toast up your bread while you fry your egg and bacon. Once everything is cooked, spread a layer of mayo on the toast and add your asparagus, bacon, egg and top with Sriracha. Serve open faced.