Description
A light, refreshing hard-bloiled egg sandwich with braised fennel. Adapted from The Kitchn
Ingredients
Scale
- 1 small red onion
- ¼ cup apple cider vinegar
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 clove garlic, chopped
- 1 large fennel bulb, ferns roughly chopped and bulb cut into ½-inch pieces
- 1 lemon
- Salt
- ¾ cup water
- 8 small slices of sourdough bread, or 2 small baguettes, sliced in half
- 2 tablespoons French mustard
- 2 eggs, hard-boiled and sliced thin
- ¼ cucumber, sliced thin
Instructions
- Combine the red onion and apple cider vinegar in a small container. Cover and set aside.
- In a medium sauté pan over medium heat, warm the oil. Add the onion, sauté for several minutes, then add the garlic. When the onion starts to turn translucent, add the fennel. Cook for several minutes, and add several large pieces of the lemon zest.
- Season with salt, add the water, reduce to simmer, and cover. Cook for 20 to 25 minutes, until the fennel is tender. Remove from heat and set aside.
- Smear half the sourdough pieces, or one side of the baguettes, with the mustard. Top with the fennel, cucumber slices, egg slices, fennel fronds, and some finely grated lemon zest.
- Spray a little lemon juice on top, season with salt, and top with mustard-covered bread.
- Category: Sandwich