by fineartdaily
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Expand6 large eggs Ask a question about this ingredient
1-2 tablespoon mayonnaise Ask a question about this ingredient
1 squeeze lemon juice Ask a question about this ingredient
1 pinch salt and pepper Ask a question about this ingredient
1/2 bunch chopped chives Ask a question about this ingredient
8 slices of whole grain bread, toasted Ask a question about this ingredient
8 slices bacon, cooked and crumbled into largish pieces Ask a question about this ingredient
Hard boil the eggs. (Which is supposed to be idiot-proof, but I am still learning. I place the eggs in the bottom of a saucepan and cover them with water. I turn the heat to medium, and wait for the water to boil. Then I turn the heat off, cover the eggs with the top [or a plate, because I can never find the right top quickly enough] and wait 15 minutes. Then I pour off the warm water add some ice cubes, and run cold water over the eggs.) Crack and peel each egg, and put in the nice blue bowl. The colors are pure and lovely, just like Monet’s dining room. Add the mayonnaise, salt and pepper, and slice through the warm eggs. Don’t mix the eggs too much – this is not egg salad. Sprinkle in the chopped chives.You want to see all the chunks and appreciate the colors! No mush, please. Put a piece of lettuce on each piece of bread, gently spoon the egg mixture onto the lettuce, then crumble the bacon lovingly onto the egg. The lettuce will keep the bread from getting soggy, but this is a meal that is best eaten while the egg and bacon are still warm. Maybe your box lunch goes no further than the back porch, where you can watch over the bird feeder and plan the fall bulb scheme. Or it will transport nicely to the tent that has sprung up in the living room where someone has a scratchy throat, and needs sustenance to get through the long afternoon home from school. And, as is the case with most sandwiches, this is greatly enhanced with a judicious handful of potato chips.
Ask a question about this stepYour son is a very discerning judge of good sandwiches!
My whole family loved this!!!! Yum.
Thanks! It's so good to know that the simplest ingredients are usually the best!
This great sandwich was my breakfast this Easter morning, and it was completely satisfying. I am a lunch for breakfast person anyway when I stray from my almost-daily dose of oatmeal, and this fit the bill.
Half Magic is one of my all time favorite books!
Hoppy Easter to you! You are so sophisticated to have added capers. I put them in my BLT chicken salad. And so glad to know there are other Edward Eager readers!
That book rocked my world for years - I must have read it dozens of times in quick succession. The truth is I am the farthest thing from a sophisticate, but there are certain ingredients that I always have loved - my dad used to throw capers in everything. Right now I am on such a toasted almond kick it's ridiculous.
Made this for lunch today. Yum. But then again Everything is Better with Bacon. No chips I am having some avocado instead. Not the same ! You have ruined me I wont be happy with egg mush ever again.
And here you are just about to enter the serious post-Easter hard boiled egg season! Timely! So glad you liked it. I'll be whipping up a batch on Monday, I expect...
I made Another ham-fisted typo! So sorry. The book is "The Time Garden" by Edward Eager. Another must-read...
That was "fave" not "rave"- a completely different meaning owed to bad thumb typing on my iPhone!
Edward Eager wrote some fabulous children's books which have stood the test of time. Magical and transporting and funny as all get out. Half Magic is my rave, but I think of The Thyme Garden every time I cut some from my little lopsided plant on the kitchen windowsill. And N. M. Bodecker's illos are sublime! Quick- go to the library!
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
Made this again the other night when my teen age son asked for it. It's a very special, yet simple, sandwich. So delicious.