I love croissants! I absolutely adore fresh fruits and vegetables! Fresh eggs from our neighbor are divine! Put them all together and you have the makings of a magnificent lunch... let's go.
Egg Salad Croissants, Cantaloupe & Tomato Cucumber Salad
Egg Salad - Hard boil your eggs by adding them to the water (enough to cover all the eggs) and then bring the water to a boil. Gently boil for 10 minutes, drain the water off and fill your pot with cold water. Keep the eggs in cold water until cool. Bring them out one at a time and roll them on a paper towel, gently putting pressure on the eggs to crack the shells all the way around. The shells should easily come off. Rinse each newly peeled egg to ensure there is no shell left. Chop your eggs or use an egg slicer and put into a clean bowl. To this add enough mayonnaise to cover all of your egg. Mix in a squirt of mustard, salt and pepper. Spoon out onto toasted croissants.
Tomato Cucumber Salad - This couldn't be easier. Use a vegetable peeler to stripe the peal off of your cucumber. Then slice it thinly. Chop your tomato and mix the two together. Spritz with your favorite oil (I like safflower oil) and sprinkle in some basil.
Yum! I can't wait until we have fresh veggies from our garden. Until then, we will have to be thankful for produce from the grocer.
No comments:
Post a Comment