I made a preserved lemon aioli egg sandwich as my contribution to Food ‘n Flix this month. I figured as a good Food ‘n Flix hostess, I needed to make at least one egg focused recipe for this month’s movie: Runaway Bride.
First off, Runaway Bride is my all time favorite rom com movie. It helps that it’s the movie that introduced me to Miles Davis’s music (yes – I realize that will horrify most Miles Davis aficionados, but I’m really not sorry). It’s also one of my favorites because of the eventual realization of Julia Roberts’ character that she needed to figure out who she was before she could be functional as part of a couple. Not to get too deep here, but after getting married and then getting divorced in my mid/late twenties, I realized I really needed some time to figure out who I was before I ever got into another serious relationships. I, too, had no clue how I liked my eggs cooked – in both the most figurative and literal ways. I think that’s why I’ve always loved this movie.
As it turns out, I love eggs in all their variations. Give them to me fried, scrambled, poached, and hard-boiled. I prefer runny yolks in everything but scrambled or hard-boiled eggs. For the sake of simplicity though, nothing beats a hard-boiled egg. I have very fond memories of my time in the Marshall Islands when I’d buy a hard-boiled egg, a few local bananas and a cup of instant coffee for breakfast. I’ve carried that through with a hard-boiled egg and pickled veggies for a mid-morning protein snack. So for the purposes of this Food ‘n Flix post, I opted to make a simple preserved lemon aioli egg sandwich.
And it’s spring, my friends, which means it’s time for asparagus! In addition to the hard boiled eggs and the preserved lemon aioli, I roasted a bit of asparagus and tossed it on to my sandwiches. I might have just also baked some ciabatta rolls, though this isn’t totally necessary to make a great sandwich – any lovely bread or roll will do. I also have to admit that I went the simple route for the aioli – a little mayo and some preserved lemons. Feel free to improvise – add some chives or some other herbs.
One of the things I really appreciated about this simple recipe was that it was so easy to assemble for lunch at my desk. I kept my aioli, my bread, and my toppings separately and then just put everything together when I was ready to eat. It definitely made for a happy lunch these last few days.
Ingredients
- 4 ciabatta rolls or 8 slices of thick bread
- 8 hard boiled eggs, peeled and sliced
- 1 bunch asparagus, roasted or sauteed in olive oil
- 4 tablespoons mayonnaise
- 4 tablespoons preserved lemon, finely chopped
- 2 tablespoons finely chopped chives or two teaspoons of dried herbs (Herbes de Provence or similar)
- Salt and pepper to taste
Instructions
- Combine the mayonnaise, preserved lemon and chives or dried herbs.
- Divide the preserved lemon aioli between all slices of bread or rolls. Layer the asparagus and sliced eggs on top. Sprinkle with salt and pepper.
- Serves 4. Enjoy!
