Hard-cooked Egg and Prosciutto Sandwich with Avocado and Basil, and Giveaway



Few days ago, I've got beautiful homegrown, range-free organic eggs as a present from our dear neighbors, and I decided to make an Egg Sandwich.

I truly love this regal and scrumptious sandwich with its medley of hot and cold filling ingredients. You can vary the ingredients - substitute hot bacon or the ell for the Prosciutto for example.

Eggs

Ingredients:

  • 4 Ciabatta Rolls
  • 2/3 cup homemade mayonnaise or use ready-made
  • 20 leaves of basil
  • 4 garlic cloves, crushed
  • 1 Tbsp lemon juice
  • 4 Tbsp butter
  • salt and freshly ground pepper
For the filling:
  • 2 oz baby spinach, shredded
  • 4 oz Prosciutto, thinly sliced
  • 1 avocado, pitted, peeled, and thinly sliced
  • 4 hard-cooked eggs, sliced
  • 4 oz cucumber, peeled and sliced
  • 4 oz Rosenborg Danish Blue, creamy cheese

Pesto Souce

Directions:

Using a food processor simply mix the mayonnaise with the basil, garlic and lemon juice. Put the ciabatta rolls on the board and slice them lengthwise with a serrated knife.
Preheat the broiler. Spread the softened butter all over the inside of the ciabatta rolls and season lightly with salt and pepper.



Egg Sandwich 4

Broil the base and lid until almost golden. Layer all the filling ingredients into the base, in order listed above or in order of your desire. Spread half the mayonnaise/pesto mixture over the spinach layer, and the rest over the eggs. Finish with a layer of Rosenborg Danish Blue creamy cheese.


Egg Sandwich 6

Place the filled ciabatta rolls bas under the broiler for 4 minutes. Reheat the cut side of the lid for 2 minutes. Replace the lid on the roll base, pressing down with your fingertips.



Have a good lunch!
Egg Sandwich 2

Free case of Cascal goes to comment #7 by Jaimee.

And for the GIVEAWAY
From my childhood, I remember beverage called Kvass - strong, sometimes sweet, sometimes bitter, it always helps during hot summer day. It was made by fermentation of bread. And we called it Kvassik (diminutive form of Kvass) when it was flavored with fruits or berries.

I was glad to find a soft drink which has similar taste, it is made using natural juices and also fermented.

Friends from Cascal offered to send a case of their new soft-drink to one of my dear reader.
So, here how you could get it:


Good luck!

Egg Sandwich 5

17 comments:

Marina said...
April 9, 2012 at 10:58 PM  

Kvasik? I am all smiles: I made for my son's birthday a big pot of kvas: it is his favorite drink! Would be interesting to taste that drink that resembles kvas...:) I am in for their Fresh tropical!

Thyme (Sarah) said...
April 10, 2012 at 4:49 PM  

Those sandwiches look delicious to eat and adorable to look at all wrapped up in the paper and tied with the cute string. I've never heard of Kvas before so I am curious to know more.

Nicole said...
April 10, 2012 at 4:51 PM  

Those sandwiches look amazing.

And the crisp white cascal sounds very good.

runninglawyer said...
April 10, 2012 at 5:40 PM  

The sandwiches look so good!!!! I also love the cute little egg in the carton photo above!

The Ripe Rouge Cascal sounds yummy, and apparently pairs with some of my favourite foods! mmm....

Vicki said...
April 10, 2012 at 7:17 PM  

What great-looking sandwiches! Cascal looks interesting, I'd like to try Bright Citrus.

lindsay harmony said...
April 10, 2012 at 9:49 PM  

Drooling over these sandwiches. And I think Crisp White Cascal sounds so yummyy!

Jaimee said...
April 10, 2012 at 10:51 PM  

As if these sandwiches didn't already look so scrumptious, but homegrown eggs! I am truly envious and will have to try the recipe with my store bought ingredients. Berry cassis sounds delish too!

AGThreadSafe said...
April 10, 2012 at 11:58 PM  

This looks awesome! We'll definitely attempt to replicate:)

Giordana said...
April 11, 2012 at 2:53 AM  

I'd go for the cherry chocolate one!!

moongirl said...
April 11, 2012 at 1:12 PM  

That sandwich looks great! I think I would like the Bright Citrus myself although I've never tried Cascal.

deardeer said...
April 11, 2012 at 10:42 PM  

Those are the absolute most beautiful eggs. I love the colors (the tiny one is especially intriguing). That's one of the best parts of fresh eggs (well, besides the taste)! I've never tried kvas, but the idea of lemongrass paired with pineapple sounds marvelous! Cascal might find a new market with the Bright Citrus.

Thomas Steele said...
April 12, 2012 at 7:31 PM  

I love your flavoured Mayo! What a teriffic addition of colour to any sandwich! Berry Cassis is our fave drink right now. :)

Celine said...
April 12, 2012 at 8:08 PM  

Wow, I placed this recipe in my favorites to try sometime! Looks so crisp and fresh. My husband & I tried CasCal last year for the first time and was amazed by the flavors! We are fans of the 'crisp white' flavor. I like the 'ripe rouge' flavor as well, however, we recently moved and the closest Whole Foods Market is very far.

Sarah said...
April 13, 2012 at 12:12 PM  

Fresh tropical sounds good.

Name: Sarah

e-mail: sparmeland(at)optonline(dot)net

gkuroda said...
April 13, 2012 at 3:02 PM  

crisp white cascal
gkuroda(at)gmail.com

sandyandcosmo said...
April 13, 2012 at 9:16 PM  

I would love to try the Crisp White flavor.

Yelena said...
April 14, 2012 at 12:05 AM  

Free case of Cascal goes to comment #7 by Jaimee.
Jaimee, could you please send me your contact information.

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