Pretoria - March 24

Egg on toast
Toast. Bread. Baguette. Eggs come to the party every which way
... from a padkos sandwich to a fancy brekkie bruschette.
Egg open sandwiches
If you’re looking for a quick, tasty and impressive open sandwich,
eggs make the perfect topping. Make the basic recipe, and then go
wild with additional fillings and garnishes. This makes enough for
three people (or six if you have one slice each).
You’ll need: 6 eggs ... 2 hard boiled, shelled and sliced thinly, 2 hard
boiled and mashed with a little mayo, and 2 hard boiled and
mashed with a little mayo and curry paste; 6 slices bread of your
choice (white/whole-wheat/seeded/rye); 3 to 4 Tbsp butter, room
temperature; soft lettuce leaves, such as butter lettuce, washed and
patted dry.
For the toppings: Pickled red onions, pickled gherkins, radish slices,
beetroot, grated or slices, crispy fried onion, rocket leaves, washed
and dried.
Other optional toppings: carrot ribbons, smoked paprika, thinly sliced
tomatoes, cucumber slices, Japanese mayo, Mustard butter
To make: Butter each slice of bread and place a leaf of lettuce on top.
Top first with a hearty egg filling (use the different egg fillings for
each), and then garnish with your selection of garnishes.
Tip: Open sandwiches are a good way to use up leftovers. Chop
leftover cold meat with a little mayo, and top with sliced egg and
other toppings.
Garnishes can be prepared in advance and stored until you are ready
to assemble the sandwiches. Use the above suggestions in any kind
of combinations and, if you have leftover garnishes, they can go into
a salad to serve alongside the sandwich.
The ultimate egg salad sandwich
What’s a road trip without an egg sandwich.
A sad road trip indeed. This egg salad makes
a delicious filling for rolls, baguettes or health
bread and is perfect for lunch boxes and road
trips, as it keeps well in a sealed container in the
fridge for two to three days. Serves six.
You’ll need: 6 hard-boiled eggs, peeled; 1/3 cup
mayonnaise; 2 tsp whole grain mustard; 1 tsp
fresh lemon juice; 1/2 stalk celery, very finely
chopped; 2 Tbsp finely chopped chives; salt
and pepper to taste; paprika to sprinkle; sliced
health bread or baguette, to serve; fresh chives
to garnish
To make: Roughly chop all (or only four if you
want some whole eggs for presentation) hardboiled
eggs and transfer to a medium bowl. Mash
slightly with a fork to break up yolks.
Add mayonnaise, mustard, lemon juice, celery
and chives and mix until evenly combined.
Season with salt and pepper.
If using a baguette, slice in half lengthwise.
Spread the egg salad on the bottom half of your
bagette or health bread, sprinkle with paprika
and a few chopped chives and top with the other
half of the baguette or slice of bread.
22 Get It Magazine March 24