Sandwich and a cup of soup….that’s my
kind of lunch! I really, really like
this Egg and Tomato Sandwich, not because it’s easy (a big plus on weekday
mornings), but because it’s so delicious. The hard part was trying to figure how to
keep it from falling apart as I ate it at work.
Egg on my laptop..ugh!! Well, I
channeled my inner “Martha Stewart”
and wrapped and tied the sandwich.
Amazing how a simple sandwich can be so yummy!
Egg and Tomato Sandwich
Serves 1
2 slices multigrain bread
Butter
2 thick slices ripe tomato
1 large hard boiled egg, sliced
1 tablespoon chopped scallions, optional
1 tablespoon Japanese kewpie mayonnaise. See note below
Salt and pepper
Butter
2 thick slices ripe tomato
1 large hard boiled egg, sliced
1 tablespoon chopped scallions, optional
1 tablespoon Japanese kewpie mayonnaise. See note below
Salt and pepper
Butter one slice bread and place the tomato on the buttered side of the
bread. Top with the sliced egg and scallions.
Sprinkle salt and pepper, to taste.
Spread mayonnaise on the other
bread slice. Sandwich with top bread
half. Press down lightly. Eat and enjoy!
Note: Kewpie
(pronounced QP) is a smoother,
creamer mayonnaise, and it's made with rice vinegar rather than distilled
vinegar. You can use regular mayonnaise
instead of Kewpie.
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