Recently I haven’t been shopping much for food and our fridge has been pretty much empty the past few weeks. I woke up the other morning on a rainy day off, hungry and lazy. I didn’t want to go out to the market, and decided to make do with what we had in the house. And we literally only had 3 eggs, a can of anchovies, some capers and a little nub of manchego that had seen better days. So that’s what I ate – the hardboiled, sliced eggs, still warm, with capers, anchovies and the shaved cheese on top. I also drizzled on some of this amazing olive oil my mother brought me back from a recent trip she took to Tuscany.
As I sat and ate my hodgepodge snack, I felt pretty pleased with what I’d come up with. It wasn’t the prettiest breakfast I’ve made, but it was tasty. It felt like the makings of a bigger, better snack.
Even though Jon doesn’t like hardboiled eggs, I convinced him that this would be a pretty open-faced sandwich. We got some ciabatta and used the end pieces of the loaf to make my scrapplings snack into an open faced sandwich. I spread some artichoke tapenade on the toast, added some pickled cherry peppers and fresh thyme, and what started out as a totally bushleague snack became this great little sandwich.
INGREDIENTS:
(Makes 2 sandwiches)
2 hardboiled eggs
Capers
Anchovies
Artichoke tapenade
Peppers
Thyme
Ciabatta
Process:
- Toast bread. Spread tapenade. Arrange eggs, capers, anchovies, peppers, and thyme.
- Season with salt and pepper, drizzle with olive oil and eat while the eggs and bread are still warm.
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{ 2 comments… read them below or add one }
This actually sounds great to me, a little Spanish, no? I’ve recently come around to eggs and I’ve always been a fan of anchovies.
Yes, it is a bit Spanish – a friend of mine is in Barcelona now and says she’s come across tapas similar to this in various restaurants and bars around the city.