Ingredients:
5 slices dark rye or pumpernickel bread, quartered
1/4 cup almonds, unblanched
3 eggs
1 tbsp chives, fresh chopped or dried
1 tsp Dijon mustard sauce
1/4 cup sour cream or mayonnaise or bit of both
Salt and black pepper
Method:
Roast almonds in a dry pan over medium heat until light golden brown. Allow to cool. Blend in a food processor until powdery. Set aside. Cover eggs in a saucepan with cold water, and place on a burner at high heat till the water starts boiling. Allow the boiling to continue for 2 more minutes. Then quickly remove the saucepan from the burner, close with lid and rest the eggs in the hot water for 10 minutes. Once the time is up, open the lid, tip out the hot water and run the eggs under cold water. Set the saucepan aside and allow eggs to cool. Peel the hard-boiled eggs and chop into tiny pieces in a medium sized bowl. Add almond powder, chives, mustard sauce, sour cream and/or mayonnaise and mix well. Season to taste with salt and pepper. Spread the mixture onto bread quarters and serve. Makes 20.
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