egg on egg salad sandwich
Ok this is a totally spectacular way to amp up an otherwise standard mid-week lunch. Egg salad: meet your new friend bottarga, also known as poor man’s caviar. Stop. Keep reading. This is not caviar. Bottarga is a delicacy beloved by those salty Italians, but has been finding its way more recently onto U.S. restaurant menus. Shaved over pasta, pizza and yes, even eggs, this salt-cured, sun-dried mullet roe is the perfect way to add the saltiness of the sea to a dish with very little effort. It comes pressed into a hard form that can be swiped along your microplane to finish a dish like a fine pecorino or can be slid along a mandolin for more decadent paper-thin slices that become a central addition to your plate. Lucky for us there is now an American-produced Cortez bottarga that you can get your hands on from Anna Maria Fish Company.
Egg on egg means business. With a little creamy mayo and peppery dijon to bind the this salad together, all I did was toss in a few radish leaves {no you should not throw those out when you buy radishes — they have amazing flavor!} and green scallions for color and a contrasting herby flavor. Then zested some salty bottarga over top to make this standard lunch truck sammie a true stand-out.
The egg on egg goods {bottarga lower left}
Egg on Egg Salad
Serves 1
2-3 hard boiled eggs, peeled and roughly chopped
1/2 tablespoon mayo
1 teaspoon dijon
1/2 small scallion diced {or 2-3 chives}
4-5 radish leaves, washed and julienned
Pepper to taste
Bottarga for grating
Good crusty bread
- Roughly chop your eggs. I often remove one of the yolks to cut back on the dry bits.
- Toss everything, except the bottarga in a bowl, reserving some scallions for topping later.
- Add more of anything you desire, then serve in a bowl or on top of a toasted piece of bread.
- Sprinkle with some scallions for giggles and then grate your bottarga across the top, adding as much or as little as your salty italian desires.
- Sit down and be amazed by your revamped american favorite.
Other Ways to Jazz Standards:
Blueberry, Lemon & Coconut Pancakes
Herbed Buttermilk Biscuits
Cumin & Dill Dijon Egg Salad with Radish Sprouts
Creole Roasted Fresh Corn-Tomato Salsa
8.ate@eight 