Egg Salad Niçoise Sandwiches

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                            FOOD FUNNY
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Thanks again to Rosemary Zwick for today's food funny:

An acquaintance of mine had just got married and the newlyweds were
moving into their new home. Taking a break the move, they went out for a
pizza. Afterwards the new couple decided to pick up a six-pack of beer to take back to the house with them.

Stopping at a convenience store they looked around. No beer. So they
headed down the street to another store. Still no beer. The fellow asked
the sales assistant "Is this a dry county?" She replied "No, it rains here some times."

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                            TODAY'S RECIPE
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Here is a slightly more sophisticated version of the classic egg salad
sandwich that we all know and love.

Egg Salad Niçoise Sandwiches

4 hard-cooked eggs, peeled and coarsely chopped
2-3 Tbs (30-45 ml) mayonnaise
1 Tbs (15 ml) chopped capers
1 Tbs (15 ml) chopped fresh chives
Salt and freshly ground pepper to taste
2 large or 4 small slices crusty white bread, toasted
2-3 oil-packed sun-dried tomatoes, cut into thin strips
2-4 anchovy fillets, rinsed and patted dry

Combine the eggs, mayonnaise, capers, chives, salt, and pepper in a
small bowl and stir gently to mix. Spoon the mixture over the bread and
top with the sun-dried tomato strips and anchovy fillets. Serve open-faced.
Serves 2.
Received on Sat Aug 1 00:04:37 2009