Curried Egg Salad Sandwiches

Red onion, lemon juice, mayonnaise, mustard, pepper, curry powder, eggs, celery and cilantro.

Place eggs into pan and cover with cold water.  Turn heat on high.  As soon as the water begins to boil, cover the pan and remove from the heat.  Allow to sit precisely 10 minutes (f you want to see a perfect soft-boiled egg, pull one out at 6 minutes. Top it and season with S & P).

Pour off the hot water and transfer the eggs to a bowl of ice water. Allow to sit until thoroughly cooled, at least 10 minutes.  Tap egg on counter and roll back-and-forth.  Beginning from the large end, peel the shell away in a near-continuous strip.  Yeah, right.

Dice eggs and add the rest of the ingredients and toss with a fork until just combined.  Adjust seasoning with S & P if needed.

Serve with field greens on toasted pumpernickel.  The egg salad isn’t actually green, by the way- that’s just a photo/lighting anomaly.

Because I’m weird, though, I eat my egg salad sandwiches with lots of Mexican hot sauce.

Tomato Sausage Strata with Baby Fennel

Home made sausage, purple basil, Italian cheeses, Roma tomatoes, baby fennel, whole milk, stale bread, brown eggs.

Trim, split, core and chop the fennel bulb.

Saute the sausage with garlic, onions and fennel. I’ve added smoked paprika and red chili flakes for color and kick.

When the sausage is done, turn off the heat and set aside.

Prepare the quiche-like filling by mixing milk, eggs, salt & pepper and dried herbs.

Line a buttered dish with rounds of stale bread.

Add the cooked sausage.

Add the tomatoes and chopped fennel feathers.

Add the cheese.

Some more bread.

Milk/egg mixture and dried basil.

More cheese and fennel. Decorate with the tomato ends if desired.

Bake at 350 degrees until eggs are set and top is crisp and brown.

Let rest 10 minutes before serving.