Nearly everyone loves an egg salad sandwich, especially with a bowl of hot soup. This one is made more interesting with the addition of sun-dried tomatoes and olives. Plain white toast is traditional, but whole-wheat (wholemeal) or coarse country bread is a flavorful alternative.

　　

Ingredients

Makes 6 servings

　　12 eggs

　　1/4 cup (1 1/4 oz/40 g) chopped, drained oil-packed sun-dried tomatoes

　　1/4 cup (11/4 oz/40 g) chopped, pitted Kalamata olives

　　3/4-1 cup (6-8 fl oz/180-250 ml) mayonnaise

　　Salt and ground pepper

　　12 slices white, whole-wheat (wholemeal), or coarse country bread, toasted

　　6 large leaves butter or romaine (cos) lettuce

　　

Step 1

Bring a large saucepan three-fourths full of lightly salted water to a boil over high heat. Carefully slip the eggs into the water and cover the pan. Reduce the heat to medium and cook for 7-8 minutes. Do not overcook. Drain the eggs, then immerse in cold water. When cool enough to handle, peel the eggs and chop coarsely. In a bowl, combine the chopped eggs, sun-dried tomatoes, olives, and just enough mayonnaise to bind the ingredients. Season with salt and pepper.

　　

Step 2

Spread the egg salad on 6 slices of toast, dividing it evenly. Top with a lettuce leaf, close the sandwich with a second slice of toast, and serve.

　　

Sun-dried vs. fresh tomatoes

Step 3

In summer, when ripe tomatoes are abundant, omit the sun-dried tomatoes from the egg salad and add a fresh slice of tomato to each sandwich instead.

　　Reprinted with permission from William-Sonoma: Cooking at Home by Chuck Williams and Kristine Kidd, (C) 2010 by Weldon Owen Publishing