After a quick trip to the farmer’s market I was wanting a simple lunch highlighting some of the fresh goodies we had just brought home. This was basically nothing more than a deconstructed egg salad sandwich, made all the more satisfying by a fresh baguette, fresh eggs, and a side of crunchy farm carrots.
More of an assembly than a recipe, I simply halved the baguette, spread on some mayonnaise (fresh butter would also be really tasty), then peeled two hard boiled eggs and lightly smashed them with a fork onto the bread. Topped with kosher salt and fresh cracked pepper. Along for the ride were a few bright and crispy carrots.
This recipe embodies the idea I have about eating well in a time crunch. Instead of searching endlessly for make-ahead meals that often end up being prep-intensive and too heavy for the Summer months, I am finding that preparing super fresh foods in simple ways is often even faster and more satisfying.
Until next time, happy eating.