Pickled Egg Sandwich with Purslane Salad and Sauteed Garlic
Makes one sandwich
For the pickled eggs:
1 – 2 eggs
1/2 small onion, thinly sliced
2 tsp (10 ml) light brown sugar
2 tsp (10 ml) salt
1/4 c (60 ml) white wine vinegar
1 beetroot, cut into slices
1 c (240 ml) water
For the rest:
1 large clove garlic, thinly sliced
Small handful of purslane (substitute arugula)
1 piece thick brown bread
1 tsp (5 ml) butter (optional, but let’s be honest)
Olive oil and balsamic
For the eggs:
- Boil eggs to desired hardness. I add the eggs in the cold water, cook on medium-high heat until the water reaches a boil, set aside in the hot water for 8 – 9 minutes, and then place the eggs to an ice water bath until cooled.
- In a separate, small pot add half of the sliced onion, sugar, salt, vinegar, beets, and water. Stir a few times to dissolve the sugar and salt, and bring to a boil. Once boiled, set aside to cool.
- Gently peel the eggs once cooled. In a container, place the peeled eggs, remainder of the onion, and the beet mixture, and refrigerate for at least 8 hours and up to 48 hours. The longer in the fridge, the deeper the color and pickling flavor will go.
For the sandwich:
- Sautee the garlic in olive oil on medium heat until nicely browned. Set aside.
- Lightly dress the purslane in olive oil, balsamic, salt and pepper.
- ASSEMBLE: Toast the bread and spread a thin layer of butter. Add the purslane salad. Add the sliced pickled eggs. Top with sauteed garlic, a light drizzle of olive oil and sea salt to taste.