EggSandwich: The easy peasy party snack /tiffin option
By GM for The Planet Food
One of myfavourite memories of my school tiffin days is egg sandwich day. Since ourparents were both working, it was a privilege to have very elaborate meals inour tiffin. But, on the days that we didn’t get the traditional bread and jamlunches, egg sandwich was the much hoped for meal. I mean, I truly appreciateour folks waking up all those wee hours and trying to conjure our meals in themidst of “Please just hurry dad, we’re going to be late again”. I guess it’sduring those cold Delhi winters that I realised, I may just not be a morningperson and, of course, neither is my twin brother, who seemed to fight a far harderbattle every morning trying to wake up, and then get ready and make it toschool, with his breakfast and lunch in tow! But really, what simpler andyummier than a well stacked egg sandwich to gorge at, during the school lunchbreak. No matter how many sandwiches were packed I proudly did justice to all.
Like our granddad,my brother and I absolutely devour an egg in all its forms. I always rememberour granddad’s evasive naughty look when he was caught boiling 4 eggs in a row,just post an elaborate breakfast meal. It may be an understatement to say “Thatman loved his food”! And, I can clearly say that, ‘food’ is indeed the bestlegacy our grandparents from each side have left behind for us.
Coming back tothe sandwiches, which I over time, learnt to make by myself with a few twistsof my own.
THE RECIPE
Serves: 4
Time: 10 - 12minutes
Ingredients:
Eggs: 5 samesize
Bread: 8 slicesany plain bread (I like to slice the edges off, but you can keep them if thebread is very fresh and soft)
Tomato: 1 mediumsized ripe
Butter: 1/3rdof a cup, melted
Milk: 3-4 Tbsp
Pepper: 1 Tbspfreshly ground
Salt: as pertaste
Directions to make the sandwiches:
Rinse the eggsin water and gently place them to boil in a saucepan for about 8- 10 minutes
Dice the tomatointo small pieces
Take a deep dishplate and pour in the butter and milk and add the diced tomatoes and mix well.Keep this mixture aside, while the eggs are boiling (You could add a few choppedchives or a few drops of Tobasco sauce in the mixture for a little kick andchange in flavour)
Once the eggsare boiled let them cool down and deshell them
Take a fork andmash the eggs into the plate with the mixture and sprinkle salt and pepper ontop of it
Now put 4 singleslices of the bread on the plate and start spreading the egg mixture on it andthen place the other slice of bread on it
Your sandwichesare ready to eat
Serveimmediately or then pack in cling wrap sheets and keep in the fridge to servelater during dinner
Note: Please remember, it isn’ta great idea to leave the sandwiches overnight or for too many hours, even ifin the fridge, as the tomatoes may leave juice and make them soggy.
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