Prep 15 mins
Cook 7 mins
I saw Adam Gertler gush over this on The Best Thing I Ever Ate show on the food channel. It's from Euro Pane restaurant in Pasadena, California. Here's the recipe based on the cook's description.
- 5 eggs
- 1 tablespoon sun-dried tomato pesto
- 1⁄4 cup baby greens
- chives, chopped
- lemon juice
- 4 slices whole wheat toast (or whole grain-at the restaurant they use rosemary currant bread)
- Cook the eggs 7 minutes at a medium boil, the yolk will still be soft and creamy.
- Stir tomato pesto gently into the mayonnaise. Mix mayonnaise mixture into eggs gently, just enough to hold it together(or to taste). Salt and pepper to taste.
- Cut 4 slices of bread and toast till crisp. Place some baby greens on top of the toast.
- Place egg salad on top of greens(about 1/4 cup or however much you want), sprinkle with chives and squeeze a little lemon juice over the top.
- Serve with watermelon slices.
- Adam says this is pure ecstacy!
The addition of the tomato pesto in this egg salad makes it deliciously different. I used one tablespoon of tomato pesto to 2 tablespoon of egg mayonnaise but only mixed up half of that into the 5 mashed eggs and this was put on top of fresh crisp baby iceberg lettuce fresh from the garden over 3 large wholemeal/wholegrain rolls and was thoroughly enjoyed for lunch on our day out today with the 4x4 club on the car rally. Sorry forgot to use the chives and lemon juice. Thank you Sharon123, made for Please Review My Recipe.
Tasty sandwich. The sun dried tomato pesto was a nice touch. I didn't have any on hand so I just processed some fresh basil, sun dried tomato a touch of garlic and olive oil and made my own. What I really loved about the sandwich was the egg cooked only for just 7 minutes: the creamy yolk is so much more delicate. I will continue to do that for ever.Thanks Sharon.
This is a delicious sandwich. I ate the orignal at Euro Pane Bakery in Pasadena, and wanted to recreate the experience. Here are a couple of tips:
1. Chop the eggs roughly and mix in the mayo gently; you want chunks of soft yolk in your sandwich, so don't over mix or over chop so as to lose the medium-cooked yolky texture.
2. Drizzle some Tapatio hot sauce (or another smoky hot sauce--the smokiness is key) over the top of your open-face sandwich. The sauce adds a nice spicy, tangy, smoky depth to the other flavors in the sandwich.
3. Use some peppery dark greens instead of watery romaine or iceberg. I used Trader Joe's Herb Salad Mix, and it was perfect.