Egg Sandwich with Beet Garnish | Sandwiches

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Sep

2009

Egg Sandwich with Beet Garnish

This egg sandwich adds the wonderful taste of beets which in turn make this one spectacular recipe. Beet juice has been known to lower blood pressure and was used by the Romans as an aphrodisiac. Beet juice is rich in boron which plays an important role in producing human sex hormones. Make this sandwich today and get healthy!

1 can sliced beets

1 cup beet juice

1 cup vinegar

4 Tablespoons sugar

4 cloves

1 teaspoon salt

12 hard boiled eggs, peeled

White bread cut in 2″ circles

Topping for Bread:

Mayonnaise

Fresh basil, chopped fine

1. Bring all ingredients to a boil (except the eggs and the beets).

2. Let cool then add eggs and soak a minimum of 4 hours. If you want the whites to turn pink all the way through, let them stand about 7-8 hours. Save your beets for another recipe or you can add back to the juice after you are finished dying the eggs.

3. Mix mayonnaise with fresh cut basil and top the bread circles with this mixture.

4. Just before serving, slice the eggs carefully so you don’t lose any of the yolk.

5. Top the bread slice with a slice of egg and then using a very small heart cutter, cut a slice of beet to go on top.

You don’t want to put the beet heart on too soon or it will start to dye the yolk.

Recipe and photo courtesy of Rosemary and The Goat food blog, rosemaryandthegoat.com.

Picture courtesy of cullinate.com.