We love a good sandwich, and what easier recipe than an egg sandwich? Packed full of protein and of course, delectable flavors!
Category
Sandwich
Ingredients
2 tablespoons plus 1 teaspoon cider vinegar
1 teaspoon dijon mustard
1 egg yolk
3/4 cup La Panza Estate Blend olive oil
1/2 teaspoon sugar
1 teaspoon salt
2 large eggs
2 tablespoons Kewpie Mayo (mayonnaise made from above)
1 teaspoon milk or cream
1/4 tsp salt
2 slices milk bread
butter - room temp
For Mayonnaise
For Egg Sandwich
Directions
To make mayonnaise
In a small saucepan, bring the the cider vinegar to a simmer over high heat . Adjust the heat to keep it simmering, not boiling, until reduced to about 1 tablespoon, 3 to 5 minutes
Transfer to a small mixing bow, add the Dijon and egg yolk and whisk to combine.
While constantly whisking, very gradually drip in the oil down the side of the bowl into the yolk mixture. The mixture should thicken as you continue whisking. You can drizzle a bit more quickly once the mixture is very thick.
Once all the oil has been well mixed in, add in the sugar and salt. You can add a little water to thin it as to easily flow from a squeeze bottle but still hold its shape. It will thicken slightly once refrigerated. Transfer the mixture to a squeeze bottle. Refrigerate and use within 1 week
For egg sandwich
Bring a medium pot of water to a boil. While that's heating up, prepare an ice bath with a large bowl of cold water and ice. Bring the water to rolling boil, then add eggs in, with a slotted spoon. Maintain a simmer for 10 minutes.
Plunge the eggs into the ice bath to cool them down and then peel the eggs
Cut the eggs in half and separate the whites from the yolks. Dice the whites.
Place the yolks in a bowl and use a fork to mash together with the mayonnaise, cream, salt, and sugar until smooth.
Gently mix in the diced whites
Butter the slices of bread then add the filling, all the way to the edges on one slice of bread.
Top with the other slice and press down gently. Trim the crusts and slice in half. Enjoy!!