The ultimate egg sandwich: food styling by Sasha Seymour; prop styling by Stephanie SaundersAshley Capp/The Globe and Mail
Featuring soft-boiled eggs, watercress and broiled parmesan tomatoes, this sophisticated lunch dish is a riff on the classic BLT.
Servings: 4 open-faced sandwiches
Ingredients
6 large eggs
1 large beefsteak tomato, cut in 4 thick slices
Salt and pepper to taste
1 green onion, thinly sliced
1/2 cup parmesan cheese, finely grated
8 slices bacon
1/4 cup mayonnaise
1/4 tsp hot sauce, or more to taste
1/2 lemon, squeezed for juice
4 slices sturdy white sandwich bread
2 cups watercress, lightly packed
Method
Preheat oven to broil and place the rack in the middle of the oven.
Place eggs in cold water in a medium pot over high heat. When water starts to boil, begin timing eggs. Allow to boil for 5 minutes, then place the pot in the sink and run cold water over the eggs. When eggs cool, peel them and set aside.
Season tomato slices with salt and pepper and sprinkle each slice with a pinch of green onion and 2 tbsp parmesan. Place slices cheese side up along one end of a large, parchmentlined cookie sheet. Place bacon slices on the same sheet, taking care not to overlap any of the bacon or tomatoes slices.
Place in the oven. After about 4 minutes, flip bacon and check on tomatoes. Remove tomatoes from the oven once cheese has melted and before they become too brown or soft. Remove bacon from the oven when just crisp and drain on a paper towel.
To make a spicy mayo sauce, stir together mayonnaise, hot sauce and lemon juice in a small bowl.
Toast and butter bread and divide among 4 plates. Spread each piece with the spicy mayo, then top with a tomato slice. Divide watercress and bacon among the sandwiches. Slice the eggs in half and place 3 halves on each sandwich. Drizzle with more spicy mayo and season with black pepper. These sandwiches are best eaten with a fork and knife.