Hard-Boiled Egg Sandwich
Then comes a great bagged-lunch version of the egg sandwich. Its flavors–mustard and egg–are reminiscent of the classic egg-salad sandwich, but its texture is far more interesting, neither gluey nor homogeneous. A tomato would be nice on this too. Read the original post here.
1 hard-boiled egg*
1 teaspoon whole-grain mustard
2 teaspoons heavy cream
1 slice of jack or harvarti cheese
2 slices of bread
Slice the egg crosswise into 1/8-1/4″ slices. Thin the mustard with the cream and spread on one side of one piece of bread. Top with the slice of cheese and the egg rounds. Top with the second slice of bread. Wrap well and set aside for at least an hour
*to hard boil: place eggs in a saucepan with cold water to cover. Bring to a boil over medium heat. When water boils, turn off the flame, then let eggs sit in the water until it has reached room temperature. Remove the eggs and peel to eat immediately or refrigerate until ready to serve.