SOFT-BOILED EGG TARTINES WITH GREEN MAYONNAISE
This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).A tartine is a French open-faced sandwich; as you can imagine, it lends itself to improvisation. Here, the richness of the soft-boiled egg is cut by a bed of pungent, juicy-stemmed arugula. Between that and the bread is a perfectly balanced combination of mayonnaise and Greek yogurt, blended with more arugula and a mix of parsley, dill, mint, basil, and chives. It's not very often you can feel self-indulgent and virtuous at the same time.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Place eggs in a small saucepan and cover with 2 inches of water. Bring to a boil and cook 2 minutes. Remove from heat and rinse under cold water. Peel eggs.
- Brush each slice of bread with oil and spread with mayonnaise to taste. Top with arugula. Slice each egg in half and divide among tartines. Season with salt and pepper and sprinkle with paprika.
OPEN-FACE EGG SALAD SANDWICHES WITH MIXED HERBS
Not a mayo maker? Season your favorite brand with vinegar and hot sauce to bump up the tang and add heat.
Provided by Chris Morocco
Yield Serves 4
Number Of Ingredients 18
Steps:
- Combine egg yolk, mustard, and a pinch salt in a medium bowl. Anchor bowl by setting it inside a towel-lined saucepan, which will afford you 2 free hands-1 for pouring and 1 for whisking. Whisk until very smooth.
- Combine olive and vegetable oils in a measuring glass and pour into yolk mixture, drop by drop at first, then in a slow steady stream as mixture stiffens, until all the oil has been added. Whisk in vinegar and hot sauce; season with salt and pepper. Thin mayo with water if needed, adding a teaspoonful at a time until just loose enough to fall off a spoon.
- Gently lower eggs into a large saucepan of boiling salted water, and cook, maintaining an active simmer, 9 minutes. Immediately transfer eggs with a slotted spoon to a bowl of ice water and stir until cool enough to handle, about 1 minute. Drain, pat dry, and peel eggs. Tear eggs into large pieces and add to mayonnaise. Gently fold just to coat; season with salt and pepper. Spoon over bread.
- Toss scallions, basil, dill, chives, and lemon zest in a small bowl. Add lemon juice, drizzle with oil, and season with salt. Toss to coat. Pile herbs on top of egg.
SOFT BOILED EGGS WITH SALTINES
Make and share this Soft Boiled Eggs With Saltines recipe from Food.com.
Provided by COOKGIRl
Categories Breakfast
Time 3m
Yield 2-3 serving(s)
Number Of Ingredients 4
Steps:
- Bring a pot of water to boil and carefully lower the eggs into the water. Once water boils again, boil the eggs for approximately 3 1/2 minutes. (The eggs should be slightly runny but not hard-boiled.)
- Drain. Use a clean towel to handle the eggs and gently tap in half. Scoop out the egg using a spoon and place into a small bowl. Repeat.
- For each soft-boiled egg serving, I would guess that we used about 3-4 saltines. If you wish you can lightly butter the saltines, in which case you would break the crackers up with a knife. For unbuttered saltines, crush the saltine crackers lightly with your hands and place in the bowl with the shelled eggs.
- Using a fork, mix well; breaking up the eggs into small pieces. Season to taste with cracked black pepper and serve immediately.
Nutrition Facts : Calories 185.5, Fat 11, SaturatedFat 3.2, Cholesterol 423, Sodium 236.5, Carbohydrate 7.2, Fiber 0.3, Sugar 0.8, Protein 13.4
GREEN MAYONNAISE
Use this fresh, creamy condiment in Soft-Boiled Egg Tartines with Green Mayonnaise.This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 10m
Yield Makes 1/2 cup
Number Of Ingredients 7
Steps:
- Pulse arugula, herbs, yogurt, mayonnaise, and oil in a food processor until smooth. Pulse in lemon juice to taste; season with salt and pepper.
BEST MAYONNAISE
Because I use whole soft-boiled eggs and not just the yolks, this simple recipe makes the thickest, best mayo that you can imagine. It keeps for up to a week in the fridge.
Yield makes 3 cups
Number Of Ingredients 4
Steps:
- Fill a pot with enough water to cover the eggs plus 1 inch. Add 1 teaspoon of salt. (Th is will make peeling the eggs easier once they're cooked.) Bring the water to a boil.
- Carefully lower the eggs into the boiling water. Simmer the eggs for 4 minutes, until soft boiled. Lift the eggs out of the water with a slotted spoon and immediately run under cold water. (This will stop the eggs from cooking in their own heat and will prevent a discoloration of the egg yolk that sometimes forms.)
- Crack the eggs on the counter and scoop them out into a food processor. Add the mustard and the remaining 1 teaspoon salt. Puree the eggs and, while the motor is running, slowly drizzle in the oil through the feed tube. The mayo will be super thick.
TEA-MARBLED EGGS WITH SOY BALSAMIC MAYONNAISE
Tea-marbled eggs are a time-honored part of Chinese cuisine. The outer shell of a hard-boiled egg is cracked (but not removed), and the egg is then soaked in tea, which gives it a lovely marbled appearance and subtle smoky flavor. We found traditionally cooked tea-marbled eggs - usually simmered for an hour - were too tough for our taste; this method yields more tender whites.
Categories Tea Egg Cocktail Party Halloween Mayonnaise Soy Sauce Boil Gourmet
Yield Makes 12 hors d'oeuvres
Number Of Ingredients 8
Steps:
- Cover eggs with cold water by 1 inch in a 2- to 3-quart saucepan and bring to a rolling boil, partially covered. Remove from heat and let eggs stand, covered, 10 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Gently tap shell all over with back of a spoon to lightly crack (do not peel). Do not tap too hard or tea liquid will seep into shell instead of just staining cracks.
- Bring soy sauce, sugar, and water to a boil in saucepan, stirring until sugar is dissolved, then add tea bags. Reduce heat and simmer, covered, 10 minutes. Add eggs (and more water if eggs are not completely covered by liquid) and simmer, covered, 10 minutes. Remove pan from heat and let eggs stand in liquid, uncovered, until cool, then chill at least 2 hours. Lift eggs from liquid and peel. Reserve 2 tablespoons cooking liquid and discard remainder.
- Whisk vinegar and reserved cooking liquid into mayonnaise and serve with eggs. Present eggs whole, then quarter for dipping. (Yolks may have a dark ring.)
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- Boil a large pot of water and carefully lower the eggs into the water, making sure the shells don’t crack. Lower the heat and simmer the water for 10 minutes. Drain the water, leaving the eggs in the pot, and refill the pot with cool tap water. Set aside until the eggs are cool enough to handle. To peel the eggs, tap both ends of the egg on a board, then roll the egg between your hand and the board to crackle the shell. Peel under tap water and allow the eggs to cool to room temperature.
- Place the eggs in the bowl of a food processor fitted with the steel blade. Pulse the processor 10 to 12 times to break up, but not puree, the eggs. Transfer the chopped eggs to a bowl and add the mayonnaise, relish, mustard, dill, 1½ teaspoons salt, and ¾ teaspoon pepper. Combine lightly with a fork and taste for seasonings.
- Place the toasted bread on a board, spread the egg salad on thickly, and garnish with a sprig of dill or chopped chives. Sprinkle with salt and pepper. Serve at room temperature either whole or cut in half.
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