I used to go to Deli France now known as Cafe France for my sandwich fix. Egg-Mayo on croissants is a sure fire mood booster alongside some hot soup (nothing in particular) or pasta.
Two days ago, h's cousin gave us 2 dozens of extra large eggs. Some of them even had 2 yolks. Can you beat that?
Thinking of what else to do with so many eggs in the pantry, I boiled a couple to make an egg salad for breakfast.
Ingredients:
2 extra large eggs or 3 large eggs
1/2 cup mayonnaise
1/4 tsp salt
Dash of pepper
A handful of shredded lettuce or any greens of your choice (arugula is my first choice)
Chili flakes (optional)
Procedure
Make hard boiled eggs by simmering eggs in salted water for 7-10 minutes depending on their size.
Once the eggs have cooled, peel off the shell and mash the eggs.
Add salt, pepper and mayo. Mix until well blended.
Lay shredded greens on a plate and top with the egg mixture. Add chili flakes if using.
Serve with toasted bread.
It's so yummy with pan de sal!
No comments:
Post a Comment