Egg and Tarragon Tea Sandwiches
This recipe makes 32 servings
Nutritional Info |
|
|---|---|
| Per sandwich: about | - |
| cal | 60 |
| pro | 2 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 2 g |
| fibre | 0 |
| chol | 52 mg |
| sodium | 88 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 2 |
| vit A | 4 |
| folate | 5 |
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.
Ingredients
- 8 hard-cooked eggs
- 1/3 cup mayonnaise
- 1 tbsp minced fresh tarragon
- 2 tsp Dijon mustard
- 1 tsp hot pepper sauce
- 1 tsp lemon juice
- 1/4 tsp each salt and pepper
- 16 thin slices white bread or whole wheat sandwich bread
- 1/4 cup 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
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