Egg Sandwiches with Caper Mayo and Cress
Photography by Manja Wachsmuth.
Use free-range eggs for the best flavour and season the mixture well when making these dainty open-faced sandwiches.
INGREDIENTS
8 eggs, size 7 (large), boiled
24 x 1cm thick slices baguette
butter at room temperature, for spreading
baby watercress, micro leaves or small basil leaves to garnish
Mayonnaise
½ cup good quality mayonnaise
2 tablespoons capers, chopped
2 teaspoons Dijon mustard
finely grated zest 1 lemon
1 tablespoon lemon juice
3 tablespoons chopped basil
sea salt and ground pepper
METHOD
Mayonnaise: Combine all the ingredients in a large bowl and season well.
Roughly chop the eggs then mash with a fork, keeping them a little chunky.
Add to the mayonnaise and fold together.
To assemble: Butter the baguette slices then top with a spoonful of egg mayonnaise. Add a small pile of greens and a grind of pepper. Makes ??
Cook’s Tip: This is how I achieve perfectly boiled eggs:
Place the room temperature eggs in a saucepan and cover with cold water.
Bring to the boil then turn off the heat and cover with the lid. Leave the eggs for exactly seven minutes. Lift out and place them in a bowl of iced water to stop the cooking process immediately. Leave for a few minutes then crack the shells and peel.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
HOLIDAY
dish HOLIDAY is your go-to magazine for summer entertainment. Chock-full of recipes to share in the warmer weather dish HOLIDAY is a one-off special edition, designed for the beach, bach, boat or back yard. Different than a regular issue of dish, it is dedicated to making the most of warm-weather leisure time, including barbecue and salad recipes, Spotify playlists, a beach read, crosswords and puzzles, fish and chip and ice cream guides and much more.
This issue is not part of the 12-month subscription and is available only at retail in Aotearoa New Zealand.