It’s only Tuesday, but I already think about the weekend. One of the reasons I like weekends is because we can have time to have a slow breakfast. Usually we eat sandwiches (open sandwiches, only now I realised that in English a sandwich is by default closed, when in Polish it’s always an open sandwich) and soft-boiled eggs, or poached eggs and tomato salad. I love this morning, weekend routine, but sometimes I need to break it and do something slightly different, but not too different. Even though the weekend means we have more time, but easy breakfast recipes are always welcome. The easiest way to upgrade the breakfast is to make a homemade spread. I already showed you smoked mackerel spread and tuna, egg and avocado spread, but let’s go back to basics, at the very beginning there was egg salad. One of easiest spreads and it has mayo, did I mentioned I love mayonnaise?
Egg Salad Sandwich
Makes 4 small sandwiches
- 2 hard-boiled eggs, peeled and chopped
- 2 Tbsp mayonnaise
- 1 tsp French mustard
- 1/4 onion (or a few spring onion stalks), chopped
- salt and pepper
- 8 slices of bread (4 if you make an open sandwich)
In a small bowl stir together eggs, mayonnaise, mustard and onions.
Season it well with salt and pepper. I like to season my salad also with winter savory (Pol. czubrica), it’s a great spice that goes well with eggs, or sometimes I sprinkle it with smoked paprika.
Stir until everything is well combined.
To assemble a sandwich spread a thick layer of the salad on a slice of bread and press another slice on top.