Saturday, January 1, 2011

Deviled Eggs on Toast

(Adapted from the Food and Wine Magazine 2010)

A clean house, good food and everyone together for dinner ..couldn't have asked for a better start to a new year. I chose this simple yet delicious looking recipe to go with the pea soup that I'd prepared for dinner tonight. And moreover, Renee wanted some butter toast too. So, this seemed like an ideal thing for today.

For the Deviled eggs on toast, you'll need:

3 Eggs
Salt, pepper, oregano/pizza masala
4 slices Multi grain bread
1 tbsp Mayonnaise
1 tsp Yellow mustard

Since it was just me and DH who'd have had the eggs, I made a small batch. Others had buttered toast with the soup.

1. Preheat the oven to 200 degrees C. In a saucepan, cover the eggs with water, add the salt and bring to a rapid boil. Cover and remove from heat; let stand for 15 minutes. Drain the eggs and cool them under cold running water. Shake the pan vigorously to crack the shells. Let the eggs cool in the water.

2. Quarter the bread slices on the diagonal and arange them in a single layer on a large baking sheet. Toast the bread in the oven turning once until barely browned.

3. Peel the eggs and halve them lengthwise. Coarsely chop half the egg whites in a bowl. Add the remaining whites and all the yolks to the food processor/blender jar alongwith the mayo and the mustard. Process until smooth. Srape the mixture into a bowl and blend in the chopped egg whites and salt and pepper to taste.

4. Top the toast points with the egg spread and dust lightly with some oregano/pizza masala. Arange the toasts on a platter and serve. Alternatively, you can also serve the egg spread separately in a bowl with the toast points alongside.

My Notes: We loved this prep and it defintiely gets the vote - to be made again! :-)
I wish I had some chive sprigs available to try as garnish. A hearty party snack.

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