Eggactly Perfect


Simplicity has been the bulk in focus of my kitchen endeavors as of late. I have been exploring the notion of taking the most basic of food elements and combining them in ways that seem fresh and inventive, my attention turning to technique or the layering of flavors. I’ve been paying special attention to how different flavors interact with each other. Sweet balanced with savory. Tart balanced with saltiness and so forth. The goal- a Zen-like balance of taste perfection.

You see, we hope to soon open a little diner spot geared towards the breakfast/brunch crowd. The basic principle of the whole place is taking simple elements which are readily available locally and then finding ways to elevate these building blocks to monumental stature. It is relatively easy to find a decent breakfast meal on a quick schedule and at a reasonably affordable price. Nevertheless, it’s a thing of beauty when you find that rare bird which provides these things plus a certain je ne sais quoi powerful enough to stop you in your tracks. That, kids, is my one aim!

When it comes to simplicity and basic essentials, nothing can be more elementary than an egg salad. With its few elements, it is hard to screw up but even harder to take to another level. The former, rather sadly, usually taking precedence over the latter, I stake my claim to put a little ZING! into the affair.

So, without further a due, I present to you…

Egg Salad with Sweet Red Peppers and Cilantro

-Makes 4  Sandwiches

Ingredients:

8 free range cagefree eggs

½ cup organic mayonnaise

1 Tablespoon Dijon mustard

2 teaspoons raw clover honey

1 Sweet Red Bell pepper

1 Tablespoon Fresh cilantro

¼ roasted cumin

Kosher salt

Ground white pepper

8 Slices crusty country bread

4 large lettuce leaves

Preparation:

Place the eggs in a saucepan with enough cold water to cover them by 1 inch. Bring to a boil over medium-high heat. Remove the pan from the heat, cover, and let stand for 14 minutes. Drain the eggs, then transfer them to a bowl of ice water to cool for at least 5 minutes.

Peel the eggs and coarse chop them, taking extra care not to crumble the yolks. Transfer the eggs to a bowl and stir in mayonnaise, mustard, honey, cilantro, cumin and white pepper. Mix lightly to combine, being careful not to mash the eggs together. Season to taste with kosher salt.

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Filed under Eggs, Salad, sandwich

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