BROWN EGG SANDWICH

Ingredients

• 5 yolks hard-boiled egg yolks (From 5 hard-boiled eggs; whites can be reserved for another use)
• 1 teaspoon melted butter (For moistening the egg yolk paste)
• 1 drop vinegar (Just a single drop; white wine or malt vinegar work well)
• 1 pinch salt (Add to taste)
• 1 pinch pepper (Add to taste; freshly ground black pepper recommended)
• 1 small amount French mustard (A little — roughly a quarter teaspoon; use Dijon-style mustard)
• 1 drop tabasco sauce (Just a single drop for gentle heat)
• 8 slices Boston brown bread (Cut wafer thin; available canned or from specialty bakeries)
• 1 small amount butter (Softened, for lightly buttering the bread slices)
• 1 whole olive (For garnish; green or black olive, pitted if preferred)

Instructions

1. 1Place 5 eggs in a saucepan and cover with cold water by about 2.5 cm (1 inch). Bring to a boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer and cook for 10 minutes. Remove the eggs with a slotted spoon and transfer them to a bowl of cold water. Let them cool for at least 10 minutes before peeling. Once peeled, separate the yolks from the whites — you only need the yolks for this recipe.
2. 2Place the 5 hard-boiled egg yolks into a bowl. Using a fork, mash them thoroughly until no large lumps remain. Add 1 teaspoon of melted butter and 1 drop of vinegar, then continue mashing and stirring until the mixture begins to come together into a rough paste.
3. 3To the mashed egg yolk mixture, add a pinch of salt, a pinch of pepper, a little French mustard (about a quarter teaspoon), and 1 drop of tabasco sauce. Continue mashing and mixing with the fork until you have a smooth, well-combined paste. Taste and adjust salt and pepper if needed.
4. 4Lay out 8 thin slices of Boston brown bread on a clean work surface. Using a butter knife, lightly spread a thin layer of softened butter over one side of each slice. The slices should be cut as thin as you can manage — wafer thin if possible, roughly 3–4 mm thick. If your bread is pre-sliced, simply use it as is.
5. 5Spoon an even amount of the egg yolk paste onto the buttered side of 4 bread slices and spread it to the edges with a knife. Place the remaining 4 buttered bread slices on top, buttered side facing down onto the filling, pressing gently to sandwich them together. Cut each sandwich in half or into fingers if desired.
6. 6Place the finished sandwiches on a serving plate and garnish with an olive. Serve immediately for the best texture.