Hard Boiled

After patiently listening to my fried egg stories, my friend Jenn has turned me onto the virtues of hard boiled eggs. I boiled up a few last night to see what I can pull off with this theme. 

Cooking on Friday nights is always sort of a bummer and I was feeling a touch overwhelmed by the fridge so full from the latest CSA box, so I opted for sandwiches. In keeping with the hard boiled idea, I made Pan Bagnat, basically a tuna sandwich with extras popular in Nice, France. There are 1,000s of variations listed on the web, this takes advantage of what I had in the fridge. 

Pan Bagnat for two

2 chunks of baguette (hoagie sized)

1 can of tuna (I used oil packed because I thought it would add flavor, but I don't think it necessarily did)

Anchovy paste (if you like it)

Mustard 

Mayo

1 Tb Capers 

Thinly Sliced Onion

1 Hard Boiled Egg 

Lettuce

Pepper

Be warned, the measurements listed here are eyeballed. I hate actually dragging out the measuring tools. 

While briefly heating the baguettes (do not forget you are doing this), I chopped up the capers and mixed them into a ramekin with generous spoonfuls of mustard and mayo, then spread a thin layer on the baguette. I also spread a small amount of anchovy paste, then added half the tuna to each, a slice of lettuce, and slices of hard boiled egg (length wise). Ground some pepper on top and presto! Dinner is served. 

Bonus round - I had extra mayo mustard mix and used this to make one deviled egg for us to share as a treat with dinner. To make this, unpeel a hard boiled egg, cut it in half lengthwise, then mash the yolk in with mayo/mustard, then spoon this back into the eggwhite half. If you are feeling fancy top this with paprika or pepper (I was not and just ate it, loved it with the capers). 

Ok I have 5 hard boiled eggs left and a week to eat them - send any ideas you have. Jenn swears by hard boiled eggs with nutritional yeast as a quick snack, but I don't have any on hand.