Prep 15 mins
Cook 10 mins
Found on russianfoods.com. They say: "A wonderful quick spread for breakfast. You can serve it with different types of bread, the only thing – it must be fresh."
- 8 large eggs, hard boiled
- 2⁄3 cup finely chopped onion
- 1 teaspoon salt
- black pepper, to taste
- 3 tablespoons butter
- Chop eggs very finely.
- Fry onion until light brown and stir in salt and pepper.
- Mix in the butter.
- Spread on bread slices.
The first question I asked myself was if I would miss the mayo. (No.) I browned the onions in the butter for approximately 10 minutes or until the onions were just starting to caramelize. That subtle taste of sweetness really enhanced the end product. I had some fresh dill on hand from our CSA box and added some to the mixture, too. Made sandwiches with salad greens for an easy dinner which included fresh fruit and cut up vegetables. Prepared for Culinary Quest 2014.
What a terrific snack Anna, perfect for breakfast or lunch. We enjoyed this tasty, on a piece of naan bread for a unique open faced sandwich. The eggs are rich and creamy. Thank you for sharing this quick and easy to make dish. The dh loved it. We will be enjoying this again and again. Made for Culinary Quest - Russia.
Delicious! I followed the recipe as written, but scaled down to 1 egg. Because the recipe didn't specify butter for sauteeing, I used a small nonstick pan, and sautéed until my chopped onion browned a little. Then with the pan off heat, I added the salt, pepper, and (unsalted) butter, so that the butter would melt before adding in the chopped egg. With that method, the butter did not burn and remained sweet. We're not big fans of mayonnaise in this house, but we do use butter. Since I often have a hard boiled egg and some toast in the morning, I think I have found a delightful treat that fits within my diet! Prepared for Culinary Quest 2014 for Russia.