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When morning comes around and it's time for breakfast once more, I rarely find myself reaching for something sweet. Though commonplace breakfast items like cereal, pastries, and oatmeal will always have a place in my heart, it's also true that I never quite feel satisfied until I've had something savory to start my day. Considering that I am also someone who enjoys consistently switching up the foods that I'm eating, I've had to delve into eating a wide range of foods for my first meal of the day - including items that many would not consider 'breakfast foods'.
After years of eating a wide variety of saltier items in the morning - and, admittedly, getting tired of eating the humble egg in the same few, breakfast-y ways - I decided to delve into something that has since become a staple of my breakfast routine: egg salad. And, after tweaking my recipe time and again, I do believe I've finally found it. The perfect egg salad recipe. Using jammy eggs and fresh basil alongside Kewpie mayonnaise, this egg salad is a burst of flavor that is, admittedly, good for any time of day.
The Best Egg Salad
serves 1
Jammy Basil Egg Salad:
-two eggs
-one tablespoon of Kewpie mayo
-one teaspoon of fresh, minced basil or 1/2 teaspoon of basil paste
-salt and pepper to taste
Toast:
-one slice of sourdough bread
-one teaspoon of olive oil
Start by making the perfect jammy eggs. After much trial and error, here is my process. Bring enough water to cover the eggs to a boil, about six cups. Gently place cold eggs in boiling water, and maintain a rolling boil for seven minutes. Remove eggs from boiling water and immediately place in an ice bath to stop the cooking process, and to aid in peeling. Peel eggs under a stream of cold water before placing in a bowl with the Kewpie mayo, basil/basil paste, salt and pepper. Gently mash together the ingredients with a fork, leaving some smaller pieces and some larger pieces of egg for textural intrigue.
For the toast, heat olive oil over medium-high heat in a skillet. Spread oil in an even layer over the skillet using a paper towel before placing the slice of sourdough in the middle. Cook two minutes on each side, or until the bread has reached your preferred level of toasty.
Assemble by piling the toast high with the egg salad. Optionally, top with a finely sliced basil leaf for extra flavor and freshness.