Superhero Egg Salad

Got your shopping done? Great! Then it is time to start cooking! As I mentioned before, it's all in the preparation. Most of us live busy lives and don't have time on weekday mornings to be preparing sumptuous breakfasts. The way I make it work is by not cooking every day. What?! Yes, you got that right, Sassy only cooks a few days per week. 


I personally prefer to prepare several dishes at once which can be kept for a few days in the fridge (or even several weeks in the freezer). It takes marginally more time to chop an extra onion, have two or three pots on the stove and you only have to do a big clean up once. When it's time to eat the following day(s), all that's required is a reheat or a simple assembly of the delicious dish you prepared beforehand. 


Flavours also tend to be more intense once you allow a dish to cool down and then reheat it. Preparation also eliminates the painstaking "what shall we eat" question when you have more pressing issues on your mind. This method works for all meals, but let's get started with breakfast because that is our mission right now!


Sassy's Superhero Egg Salad is easy to make and will last you up to four days if you keep it in a tightly closed container in the fridge. It's also great for lunch on a bun or baguette with lettuce and cucumber.


INGREDIENTS:

• 6 (organic) eggs, as fresh as possible (look at the production/use by date on the packaging)
• 1 whole crusty "rustic" bread (dense texture, preferably sour dough)
• 1 small bunch of parsley, chives, dill (if you can't find it fresh, get the dried version)
• sea salt and coarsely ground pepper
• 3 table spoons of (organic) mayonnaise
• 1 table spoon of French fine mustard

METHOD:

• Boil the eggs: put all the eggs in a cooking pot, cover them with cold water and gently bring it to a boil. Once they are boiling, turn the heat right down and turn on your timer for 3 minutes. If your eggs are XL size, simply add one minute. If you are located on high altitude (> 1500 m. above sea level), just double the cooking time. After the required cooking time, take the eggs off the heat, and let them rest for one minute. Then drain the water and add cold tap water so the eggs cool down rapidly. We want the eggs to be softly boiled, where the egg white has set but the egg yolk is still creamy.
• Peel the eggs and chop them in smallish cubes, it doesn't have to be superfine. 
• Add three table spoons of mayonnaise and one table spoon of French fine mustard.
• Chop the herbs finely and add them to the mixture.
• Mix everything by gently 'folding' the ingredients (rigorous stirring would make it mushy).
• Add pepper and salt to taste.
• Take a slice of bread and put some egg salad on top. Sit down and close your eyes. Before you take a bite, have a look at your own creation and smell those delicious aromas! Have a bite and enjoy the fruits of your labour! Well done!
• Even if you are severely affected by Murphy's Law this week, you have one thing you can count on... Homemade egg salad waiting in your fridge to help you start your day!

* You can vary this recipe in several ways, for instance by omitting the herbs and the mustard and adding half a table spoon of yellow curry powder. For a fancy version you can add bacon bits or smoked salmon. I'm sure you will come up with lots more interesting versions so I would love to hear from you!