No Doubt

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


Processed with VSCO with f2 preset


For the eggs:

  1. 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.
  2. 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.
  3. 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:

  1. Sautee the garlic in olive oil on medium heat until nicely browned. Set aside.
  2. Lightly dress the purslane in olive oil, balsamic, salt and pepper.
  3. 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.


Processed with VSCO with c1 preset


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