“Life is like a sandwich – you have to fill it with the best ingredients!”
A sight of canned sprat brings me back to good old times of childhood, when so many ingredients I eat nowadays did not even exist in my vocabulary. I could not even remember the last time I had sprat. Remembering childhood, I have memories of visiting our family friends, when one of the most common appetisers was a piece of black bread with a piece of canned sprat, topped (or not) with some greenery.
Planning a menu for upcoming Easter, thought of bringing this oldie back to the table with a twist here and there. This little fish pairs heavenly with eggs. Hence my toasts with hard boiled eggs, mayo, some capers, topped with fresh arugula and fresh ground pepper.
Toasted bread with eggs, sprat and mayo
- 1 Baguette
- 2 Hard boiled eggs
- 1 can Sprat in oil
- 1 tbsp Capers
- 1 Garlic clove
- 1 tsp Dijon mustard
- 1 Egg yolk
- 250 ml Sunflower oil
- 1 Lemon
- Salt’n’pepper to taste
- Toast sliced bread. Boil the eggs.
- Prepare the mayo. Whisk a teaspoon of mustard with the egg yolk.
- Start drizzling in the oil, slowly adding the first few spoons while constantly whisking and witnessing the mass changing it’s consistency.
- Once all of the oil is whisked in, squeeze the lemon juice, mix it in. Add the minced garlic, a dash of salt and pepper et voila – the mayo is done.
- Sometimes I add more garlic or other ingredients for a twist – chopped dill, ground dried porcini, etc. Go as wild as you wish.
And pretty much this it the whole recipe. All you need is to make some mayo, toast some bread, crush the hard boiled eggs and pile everything together.
One note about the mayo. Using olive oil makes it more bitter. Try all kinds of oils to find your best match. I learnt my favorites are sunflower, rape and corn oil.