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.
- Portion size 32 servings
- Credits : Canadian Living Magazine: June 2005
Ingredients
Method
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.
Nutritional facts <b>Per sandwich:</b> about
- Sodium 88 mg
- Protein 2 g
- Calories 60.0
- Total fat 5 g
- Cholesterol 52 mg
- Saturated fat 1 g
- Total carbohydrate 2 g
%RDI
- Iron 2.0
- Folate 5.0
- Calcium 1.0
- Vitamin A 4.0
