Egg and Prosciutto Open-Faced Sandwich with Tapenade

 

Last year, Will repeatedly came home from school requesting “eggies” for lunch. Aside from being clearly somehow related to eggs, I had no idea what he was talking about. I tried to have him describe the eggs he wanted, but I was just baffled. Finally, I emailed the mother of the girl who was bringing the “eggies” and asked what they were. Hard-boiled eggs. Who knew?

These days there are a lot of eggies in our house. We eat them a lot — on salad, chopped in sandwiches and all sorts of things. In fact, the kids had them for breakfast today with clementines and toast. Based on their clean plates and excited woots, I think they liked them a lot. But these eggies on an open-face sandwich? They are all for me … just don’t tell the kids. Oh, but we don’t call them eggies. That just seems silly.

We’ll get back to the sandwich in a minute but first …

It’s Eat. Live. Be. Reboot day and this week we are turning to the internet for inspiration. Or was it magazines? Depends who you ask. We’re having a little trouble keeping these things straight. Anyway, whatever our theme was, the ELB girls have some great posts up already. Cate wrote about confidence — and the importance of taking care of you first. Joanne is talking about the dreaded (but missing) January Joiners and a mouthwatering Thai recipe. Patsy is chatting all about the veggies and one of my favorite cooking magazines — Cooking Light.

As for me, I’m the straggler this week. It happens.

My internet inspiration this week comes from a sign I ordered from Etsy recently. It bears a quote that I hold near and dear to my heart: Life is not measured by the number of breaths we take, but by the moments that take our breath away. I discovered it shortly after my friend Elayne passed away. It speaks to leading a happy, well-lived life, which is something that I want to do more than anything. It’s about not wasting time with things that don’t matter. It’s about really living — and not saying no when the nerves threaten to boil over. It’s the motto I live by.

Now, I just need to find the perfect spot to hang it. I’m thinking the kitchen where I will see it a lot.

Oh hey, let’s not forget this sandwich too, which is totally worth the late night post. I first made this with chopped kalamata olives instead of tapenade and ate it for breakfast. Honestly, you could do it that way as well. Still I have to tell you that the tapenade spread really gets that salty, briny kalamata flavor everywhere, permeating every bite. It’s delightful. This makes a great open-face sandwich for lunch … or whenever.

It’s a cinch to make too, which makes it perfect for whenever.

What do you think? Is it breakfast? Lunch? A good sized snack?

P.S. Apologies to any subscribers or feed readers who received an earlier version of this. I mistakenly hit the wrong button and the post published way too soon. Sorry!

Egg and Prosciutto Open Faced Sandwich with Tapenade
serves 1

1 slice whole grain bread
1 tbsp tapenade
1 hard boiled egg, sliced
1 oz thinly sliced prosciutto

Toast the bread until golden. Spread with tapenade and then lay the hard boiled egg slices on top. Drape the prosciutto over the egg. Enjoy!

Comments

    • sarah says

      I buy them already hard boiled. It’s a little lazy, but worth it since I really like them but rarely have time to actually make my own.

  1. says

    With an apple on the side I would ABSOLUTELY call this lunch! And I love that quote…quality over quantity in all things.

    Sigh…I really though this week was magazines and I think that’s what we started with. For some reason I though we had described it as “online” instead of “internet”, which would make it after magazines. I’m just confused lol.

  2. says

    I was on the same schedule as Joanne it seems… I thought we we started with magazines followed by on-line… whatever the schedule, I’ve enjoyed everyone’s posts! :)

    I so want these open-faced “eggie” sandwiches! Yum! and, that sign you got… totally need that as well, it says so much about how we should live our lives.

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