Egg and Tarragon Tea Sandwiches
Jenny Cameron, who works on the family-run Ravenhill Herb Farm near Victoria, offers these pretty open-faced tea sandwiches from Herbal Celebrations Cookbook (Whitecap, 2000), the cookbook she coauthored. Jenny suggests using a 2-inch (5 cm) round or fluted cutter.
Servings: 32
Ingredients:
| Nutritional Info | |
| Per sandwich: about | - |
| cal | 60 |
| pro | 2 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 2 g |
| fibre | trace |
| chol | 52 mg |
| sodium | 88 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 2% |
| vit A | 4% |
| folate | 5% |
-
8 hard-cooked eggs
1/3 cup (75 mL) mayonnaise
1 tbsp (15 mL) minced fresh tarragon
2 tsp (10 mL) Dijon mustard
1 tsp (5 mL) hot pepper sauce
1 tsp (5 mL) lemon juice
1/4 tsp (1 mL) each salt and pepper
16 thin slices white or whole wheat sandwich bread
1/4 cup (50 mL) butter, softened
1 small Boston lettuce or watercress sprigs
Edible flowers, such as violas, borage or calendula, or fresh tarragon
Preparation:
In bowl, mash or grate eggs. Add mayonnaise, tarragon, mustard, hot pepper sauce, lemon juice, salt and pepper; stir to combine. (Make-ahead: Cover and refrigerate for up to 24 hours.)
Using 2-inch (5 cm) round or fluted cutter, cut two rounds from each slice of bread. Spread each round with butter; place small piece torn inner leaf of Boston lettuce on butter. Top with 1 tbsp (15 mL) of the egg mixture. (Make-ahead: Cover with plastic wrap and refrigerate for up to 4 hours.) Garnish with edible flowers.
Source
Canadian Living Magazine: June 2005
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »