Sunday, February 8, 2009
Egg and Sprout Tea Sandwich
So this was originally supposed to be an "egg and cress" sandwich, however there was no watercress and my grocery store. I even had my mom go to her store, and she had no luck as well. So it turned into an egg and sprout sandwich. It was definitely the most popular sandwich at my tea party! But who doesn't love an egg sandwich?
Adapted from Williams-Sonoma "London" cookbook, page 75
3 tbsp mayonaise
10 slices of freshly baked white bread, sliced thinly
Bring a small saucepan 2/3 full of water to a boil over medium-high heat. Carefully lower the eggs into the water with a slotted spoon, return the water to a boil and boil the eggs for 10 minutes. Immediately plunge the eggs into an ice bath. After about 5 minutes or so, or when the eggs are cool enough to touch, peel each egg unter cold running water, being sure to remove every speck of shell. Let eggs dry.
Place the eggs in a bowl and finely mash with a potato masher. Add the mayonnaise and mash again. Season to taste with salt, pepper and paprika.
Spread 5 slices of bread with the egg mixture, dividing it evenly. Arrange the sprouts on top of the egg mixture, and top each sandwich with the remaining bread slices. Using a very sharp knife, cut crust off of bread. Then cut the sandwich on the diagonal twice, which results in 4 triangle tea sandwiches. Serve sandwiches immediately.