sliced egg sandwich – smitten kitchen

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sliced egg sandwich – smitten kitchen

When issues are quiet round right here, certainly one of two issues are normally taking place: I’m busy with a aspect venture or touring removed from the bodily Smitten Kitchen. Or, I’m actually obsessive about consuming one thing that I don’t count on to curiosity anybody however me. This month we’ve got two for 2. For the three weeks earlier than I used to be briefly in San Francisco and Napa final week, I used to be completely fixated on this sandwich. Fixated! I craved it on a regular basis. Typically it was breakfast; generally it was lunch. I may stroll by a bagel store wafting with heat every thing seeds, by a cloud of bodega bacon egg and cheese sandwiches, and nonetheless beeline dwelling to place a chilly boiled egg on a roll with arugula. I do know I make no sense. I made a decision to maintain this weirdo factor myself however then I returned from California and sure, I had a suitcase stuffed with Mannequin Bakery english muffins and a stash of Dandelion Chocolate scorching chocolate combine, and I nonetheless simply wanted this. I’ve lastly accepted that the one technique to transfer on, a minimum of for lengthy sufficient that I may sort out the remainder of the wonderful issues I’ve on our cooking agenda for the summer season, was to exorcise it, whether or not anybody cares to affix in my unusual little preoccupation or not.

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Consider this like a deviled egg, unmixed, or deconstructed egg salad sandwich. The necessities listed below are a sliced just-about-hard-boiled egg (I cease at 9.5 minutes), a challah roll or slices (however brioche or a potato bread would), an ideal fistful of arugula, and what I think about the right sandwich unfold — some mayo, sharp dijon, coarse dijon, and ready horseradish. A shot of scorching sauce is just not unwelcome; the combination needs to be sharp. Between the egg and the arugula, I all the time have a skinny layer of one thing and it’s completely different nearly each time, normally leftover from one other dish — caramelized onions, pickled shallots, shaved fennel I’d tossed in lemon juice and olive oil, cucumber, and right here, some thinly-sliced pickles and celery — and each single one is ideal. I can’t select a favourite and I received’t ask you to. Please have enjoyable with it.

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Sliced Egg Sandwich

  • 1/4 cup mayonnaise
  • 1 tablespoon easy dijon mustard
  • 2 teaspoons wholegrain mustard
  • 2 teaspoons ready horseradish
  • Salt and freshly-ground black pepper
  • 2 smooth challah, brioche, or potato rolls, break up, or slices from a loaf
  • Butter, for toasting
  • 2 hard-boiled eggs, chilly, peeled, and sliced
  • Thinly sliced pickles, celery, pickled onions [more suggestions in Notes]
  • 2 cups recent arugula, roughly torn
Make sandwich unfold: Mix mayo, dijon, wholegrain mustard, and horseradish in a small dish or jar. Season as wanted with salt and pepper and, if you want, a touch or two of scorching sauce. This makes a bit greater than you would possibly want however it retains for 1 to 2 weeks within the fridge, so be happy to double it, regardless.

Toast your bread: Whilst you can toast it in a toaster, my favourite technique to toast my sandwich rolls is to warmth a pat of butter in a nonstick pan over medium warmth. Place your rolls, cut-side down, within the pan. Cook dinner till lower sides are golden-brown, about 1 to 2 minutes. Switch to plate to chill barely earlier than assembling sandwiches.

Assemble: Generously coat each lower sides of first roll with sandwich unfold. Organize egg slices over the underside half and season evenly with salt and pepper. Add pickles or any of the opposite alternates prompt under, a giant handful of torn arugula, then press the highest of the roll down, smooshing every thing into place. Repeat with remaining sandwich.

Eat immediately and repeat day by day for so long as the fixation lasts. Personally, I’m strolling into the kitchen to make one other as quickly as I hit publish.


  • Eggs: Here’s my go-to method for hard-boiled eggs. For a sliced sandwich, I cease cooking them at 9 minutes 30 to 40 seconds, to maintain the facilities a darkish, by no means dry, yellow. I like a solid egg slicer; I’ve had mine for over a decade.
  • Unfold: Only for reference, I’m utilizing Hellman’s mayo, Amora dijon mustard, Maille wholegrain mustard, and I make my very own ready horseradish over Passover and use it for months after. My present jar of Amora is jarringly sharp (nearly like wasabi) and I adore it however only a heads-up that you just would possibly want to regulate your ingredient ranges or seasoning to get the punchiness I promised with different manufacturers.
  • Rolls: Any storebought roll will work however, however I made rolls just lately from my challah recipe, turning one of many two challahs it yields into 12 rolls. They bake in quarter-hour.
  • Further substances: As talked about above, I have a tendency so as to add to the sandwich a skinny layer of no matter I’ve left within the fridge, from pickled to caramelized onions, thinly-sliced cucumber, celery, or fennel. Not one has tasted unhealthy.

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