Hard-Cooked Egg and Basil-Butter Sandwich

Here is another yummy serving suggestion for my flax bread recipe which I have just updated.  I have been making flax bread about twice a month and have worked some of the kinks out of the process.  Happy sandwiching!  This recipe takes about 20 minutes and makes 4 sandwiches.  I think they would store, well wrapped, over night, but I haven’t tried it so let me know!

Ingredients:

4 large eggs

6 tablespoons unsalted butter, softened

3/4 teaspoon lemon juice

Fine sea salt, to taste

1 tablespoon finely chopped basil (or chives or parsley or pesto!)

1 small garlic clove, minced/pressed

8 slices flax bread

Pepper, to taste

Lettuce leaves, for serving.

If you are feeling like making more of a meal out of this sandwich, now is the time for a couple of slices of thick cut bacon and a ripe tomato from the garden!

1. Place the eggs in a medium pot and cover with water. Bring to a boil, then turn off the heat. Have a bowl of ice water ready. After 9 minutes, transfer the eggs to the ice water to cool completely. Peel and slice.

2. In a small bowl, stir together the butter, lemon juice and a pinch salt. Stir in the basil and the garlic.

3. Spread the bread thickly with seasoned butter and/or pesto, all the way to the edges. Lay the egg slices on four of the bread slices and season with salt and pepper. Top with lettuce leaves and the remaining bread.

Variations:  Top the eggs with several anchovy fillets.  Substitute arugula or radicchio for lettuce.  Add bacon and tomato slices….!

Original recipe can be found HERE

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