Marie Simmons says, "For a more traditional sandwich, spread the egg salad on a crusty roll and add a few leaves of arugula or spinach and a slice of ripe tomato. This is the place to use your best fruity olive oil."
4 large eggs, hard-cooked, still warm, peeled and halved lengthwise
1/4 cup finely chopped red onion
3 tablespoons extra-virgin olive oil
2 tablespoons julienne-cut fresh basil
Salt and freshly ground black pepper
4 slices Italian bread, toasted, or 2 rolls, split
Separate yolks from whites. Coarsely cut up whites and place in medium bowl. Coarsely crumble yolks and add to whites.
Add onion, oil, basil (if serving immediately; if not, add just before serving), salt and a grinding of pepper to taste. Some yolks will dissolve into the oil and the salad will become creamy. Spread on toast or rolls. Serve warm or refrigerate until chilled. Makes 2 sandwiches
"The Good Egg" by Marie Simmons
Thursday, September 07, 2000
