Tuesday, October 19, 2010

Breakfast egg salad on a crispy bread

It’s easy, piquant and not trivial! You can make it a night before serving .  It can also be served as an appetizer, make beautiful canapés on toasted rye bread with a half ring of fresh cucumber.

Serves 2:

5 hard-boiled eggs
2 tablespoons mayonnaise
Juice and zest of ½ lemon
½ tsp powdered paprika
Freshly ground white pepper
2 rye rolls or bread
10 grams butter
1)Peel and chop the eggs coarsely. 

2) Add mayonnaise, paprika, lemon zest, salt and freshly ground pepper. Mix everything thoroughly. Set aside in refrigerator for 1 hour or for the whole night, that is even better.

3) Brown  rolls parts or bread pieces in toaster. Smear it with butter and place egg salad on top.

Bon Appetit!

No comments:

Post a Comment