_ INGREDIENTS
75 mL (1/3 cup) grated carrot
4 hardboiled eggs
30 mL (2 tbsp.) chopped chives
125 mL (1/2 cup) mozzarella, cheddar or other cheese
60 mL (1/4 cup) mayonnaise
Salt and pepper to taste
15 mL (1 tbsp.) fresch chervil (optional)
500 mL (2 cups) spinach leaves
8 slices of your choice of bread, cut about 1 cm (1/2 in.) thick
250 mL (1 cup) young snow pea shoots
125 mL (1/2 cup) roasted red peppers, drained and coarsely chopped
_ DIRECTIONS
To make hardboiled eggs, place eggs in a saucepan and cover with
cold water. Heat over medium-high heat until water simmers. Cook for
8 to 10 minutes.
To prevent the outside of the yolk from darkening, immediately plunge
the cooked eggs into cold water to stop cooking.
Combine eggs, carrot, cheeses, chives, chervil and mayonnaise in a
bowl. Add salt and pepper to taste. Set aside.
Divide spinach, roasted pepper, egg filling and snow pea shoots
among four slices of bread. Top each with a second slice. Serve with
a garden salad.
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