Green Egg Sandwiches

Micro-greens are baby-plants with cut stems and leaves, as opposed to sprouts which are germinated seeds, eaten roots and all. Chefs love piling the little greens into tangled stacks on top of a nice piece of fish or meat – they add instant hits of flavor and texture and look so appealingly fresh. Use them to dress up scrambled eggs, toss them into salads, or add them to sandwiches:

Green Egg Sandwiches
For 2 sandwiches:

3 hard-cooked eggs, shelled
1 Tbs. or so Hellmann’s mayonnaise
salt, pepper, a squeeze of lemon juice
2/3 cup spicy micro-greens (e.g arugula or a peppery mix) well-rinsed and dried
4 slices bread, cut from a Pullman or sandwich loaf
softened butter

Chop eggs and mix with mayonnaise, a squeeze of lemon juice, salt and pepper to taste. Pat micro-greens dry in a paper towel. For each sandwich: spread 2 slices bread with softened butter. Put half the egg-salad on 1 slice, and top with 1/3 cup micro-greens and second bread slice. Cut each sandwich diagonally in half.

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