Sourdough rye topped with egg salad

Sourdough rye bread topped with egg salad

Sourdough rye bread topped with egg salad

Certain tastes bring my childhood memories flooding back of my times in the kitchen with my grandmother in our summer house outside of Krakow.   One of those tastes is our egg salad, made with fresh eggs from our neighbor’s chickens, fresh chives from the garden and homemade mayonnaise. Mixed together and then topped on fresh rye bread, oh my, it’s so tasty!  If you want the true experience, here is my recipe for balsamic sourdough rye.

Sourdough rye topped with egg salad
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Breakfast
Serves: 2+

Ingredients
  • 5 organic eggs (Costco sells 1.5 dozen organic eggs for a great price)
  • 2 tablespoons chives, chopped
  • 4 tablespoons mayonnaise
  • thin slices of sourdough rye, lightly toasted and buttered
  • fresh ground Kirkland Tellicherry pepper
  • Kirkland Himalayan Pink Salt

Instructions
  1. Fully submerge the eggs in a pot of cold water, bring to a boil over medium-high heat and then continue to boil for 11 minutes.
  2. Cool the eggs in a bath of cold water and ice, peel and then shread the eggs with a shredder.
  3. In a bowl mix the eggs, chives and mayonnaise.
  4. Top with fresh ground pepper and a very light dusting of the Himalayan Pink Salt.
  5. Serve the sourdough rye toast topped with a large dollop of the egg salad.

Ingredients mixed together for the egg salad

Ingredients mixed together for the egg salad

Sourdough rye bread topped with egg salad

Sourdough rye bread topped with egg salad