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Makes about 1 1/2 cups
Nanny's egg salad secret was the addition of finely diced sweet pickles and a bit of the pickling juice. The eggs should be very finely chopped and the bread should be good-quality white. Hold the lettuce.
Six 10-minute hard-cooked eggs see page 6
1/3 cup finely diced sweet onion
1/4 cup diced sweet pickle
2 tablespoons or more pickling juice
1/4 cup Homemade Mayonnaise page 19
2 tablespoons chopped fresh parsley
Salt to taste
1/2 loaf 6 to 8 slices good-quality white bread, such as pain de mie
Peel and finely dice the eggs approximately 1/4 inch thick; place in a mixing bowl. Ad the onion and pickle. Mix in 2 tablespoons of the pickling juice and the mayonnaise. Sprinkle in the parsley and blend the ingredients together until well mixed. Season with salt.
For every sandwich, spread 2 slices of bread with a little extra mayonnaise, place a goodly portion of egg salad on 1 slice, then cover it with the other. Following tradition, the sandwiches should be a little tricky to eat. Serve with salted potato chips.
POTATO EGG TORTA
This Spanish omelet is a thick egg and potato cake baked gently in the oven. You can serve it warm with toasted almonds and marinated olives, or cold, sliced and tucked between crusty bread as a sandwich.
1 1/2 pounds Yukon Gold or Yellow Finnish potatoes
1 1/2 teaspoons salt plus more to taste
1 tablespoon pure olive oil
Preheat the oven to 350 F.
Peel the potatoes and cut them into pieces approximately 1 1/2 by 1 1/2 inches. This will yield 2 cups of potatoes. Bring 3 quarts of water to boil with the 1 1/2 teaspoons salt. Add the potatoes and simmer until they are tender but still intact, about 15 minutes. Drain and allow the potato pieces to completely cool on a cookie sheet.
In a large bowl, beat the eggs, season with salt, and carefully mix in the potatoes. Heat the olive oil in an ovenproof 8-inch nonstick egg pan. Combine the potato-egg mixture and cook over low heat, stirring, for 2 minutes. The stirring and gentle heat will start the cooking process. Place the pan on the center rack of the oven and bake until the torta has just set, 15 to 20 minutes. You can test for doneness by examining and touching the surface. If there is any runny egg in the center, return the torta to the oven for a few more minutes.
Once the torta is cooked, let it rest for a few minutes, then invert it onto a plate. Allow the torta to set, then slice it into small wedges and serve.
Thick slices of sweet baguette soak thoroughly in the egg mixture for a custardy interior and a golden crisp exterior. Depending on the season, you can garnish the French toast with sauteed apples, fresh berries, peach or nectarine slices, sliced bananas, toasted almonds, powdered sugar, or orange butter.
1 day-old baguette
Eggs on the Go
Egg a Day
Eggs for Supper
The After-Dinner Egg
Posted March 16, 2000
This book is absolutely magnificent! It's so cute and charming, and the illustrations are great! I often went to the Vicolo Pizzeria in San Francisco. Zuni Cafe is also a great place for lunch. The brunches Gayle and John cooked at Zuni Cafe are delicious. I strongly reccomend 'Country Egg, City Egg.' ENJOY!Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.