Open Face Egg Salad Sandwich

Open Face Egg Salad Sandwich

Courtesy of Executive Chef Patricia Fava

Ingredients:

6 eggs- hardboiled and peeled


1/2 cup finely chopped chives (dry chives will work as well)

2 tbsp. finely chopped celery

Salt and freshly ground black pepper


1/3 cup mayonnaise


2 tsp. white wine vinegar


2 tsp. Dijon mustard


Focaccia Bread split and toasted


1 1/2 tbsp. butter, softened


1 small little gem lettuce quartered

1 Slice of Heirloom Tomato

Preparation:

1. Arrange eggs in a single layer in a medium pot and cover with cold water by 1". Bring to a boil over medium-high heat, then immediately remove pot from heat. Cover and let rest for 8–10 minutes undisturbed. Drain eggs, leaving them in the pot; shake the pot to crack their shells. Cover eggs with cold water, swish around, and drain. Cover again, this time with icy-cold water (add a few ice cubes if necessary), and set aside to let chill for 20 minutes. Peel and coarsely chop eggs.

2. Combine eggs, half the chives, celery leaves, and salt and pepper to taste in a medium bowl and fold together gently to combine. Add mayonnaise, vinegar, and mustard and fold again, being careful not to mash up the eggs.

3. Toast bread lightly, butter each slice on one side. Arrange lettuce on top of each piece of toast, add tomato. Dollop each piece with a generous scoop of egg salad. Transfer the sandwiches to plates. Sprinkle with remaining chives and serve immediately.

This is a great dish for lunch, brunch, or a light supper.

SERVES 4

Enjoy!

Spanish Tortilla

Spanish Tortilla

Yield: 6

This dish is similar to an Italian frittata. The Cooks of Sils make many different tortillas, including this classic variation, which includes mushrooms and potatoes.

*This is an adaptation by Patricia Fava (Specialty Procurement and chef for MCCF) from a recipe published in Saveur issue# 106.

Ingredients:

1⁄2 cup plus 2 tbsp. olive oil

6 cloves garlic, finely chopped

1 large Yukon gold (about 3⁄4 lb.), peeled and thinly sliced crosswise

1 medium yellow onion, thinly sliced

Kosher salt and freshly ground black pepper

1⁄2 lb. cremini mushrooms, thickly sliced

1⁄4 cup chopped flat-leaf parsley leaves

6 eggs, beaten

Preparation:

1. Heat 1⁄2 cup oil in a 10" nonstick skillet over medium heat. Add garlic, potatoes, onions, and salt and pepper; cook, stirring, until softened, 13–15 minutes. Using a slotted spoon, transfer potato mixture to a bowl, leaving oil in skillet. Increase heat to medium-high and add mushrooms and salt and pepper; cook until softened, 5–6 minutes. Transfer mushrooms to the potato mixture; let cool. Set skillet aside.

2. Combine parsley, eggs, and salt and pepper in a large bowl. Add cooled onion–mushroom mixture; stir. Set aside for 10 minutes. Heat 1 tbsp. oil in reserved skillet over medium heat. Add egg mixture; cook, shaking skillet occasionally, until bottom is deep golden brown (peek carefully, using a spatula) and center is somewhat set, 6–8 minutes. Place an upside-down plate over skillet; invert tortilla onto plate. Return skillet to heat; add remaining oil. Slide tortilla into skillet, cooked side up, and cook, shaking occasionally, until deep golden brown and just cooked through, 3–4 minutes more. Slide tortilla onto a plate. Serve at room temperature, cut into wedges.

Enjoy!

Green Bean, Egg and Tomato Salad

Green Bean, Egg and Tomato Salad

Ingredients:

½ lb. Fresh Green Beans

2 Hardboiled Eggs

2 Tomatoes, seeded and large diced

½ cup fresh (or frozen) Green Peas

1 can Water Chesnuts, drained and sliced

Green Onions 3-4 sprigs, sliced

Salt and Pepper to taste

Dash of Lemon Juice

¼- ½ cup. Mayonnaise

2 Romaine Hearts, washed and dried, and gently torn

Directions:

Blanch Beans until slightly tender in a large pot of boiling salted water. (about 5 minutes)

Remove Beans from pot, and run under cold water to stop cooking action. Set aside.

Put Green Peas in the same pot of boiling water and blanch slightly (about 1 minute). Drain Peas and set aside.

Place Beans, Peas, Tomatoes, Eggs, Green Onions and Water Chesnuts in a large bowl. Salt and Pepper to taste. Add Mayonnaise and Lemon Juice. Stir to combine.

Place over Romaine Hearts

Serve and Enjoy!