Egg Salad Sandwich

My last year of college, I worked at this little cafe in the downtown area. I got there every morning at 6:00 a.m. and did the baking. I was tucked away in a little upstairs kitchen, blasting classical music on the local NPR station. When lunchtime hit, I would head downstairs and make sandwiches. It was tiring, but one of the most fun jobs I've had.

The cafe served a breakfast sandwich that consisted of a sliced hard-boiled egg, provolone cheese, some sprouts, and the teeniest swipe of mayo. I would eat eat one almost every morning. It was healthy, light, and got me through my morning activities. It works for breakfast or lunch. I believe the sandwich is still on the menu. The herb mayo gives it the flavor of traditional egg salad, but without as much fat.



Egg Salad Sandwich
inspired by the breakfast sandwich at Uptown Cafe


For each sandwich you will need:

English muffin, lightly toasted
Provolone cheese slice
Hardboiled egg, sliced
Tomato slice
Handful of alfalfa sprouts
Herb mayo (recipe below)


Layer cheese, egg, tomato slice, and alfalfa sprouts on the English muffin. Spread a thin layer of herb mayo on the inside of the top of the English muffin. Place on top of the sandwich.


Herb Mayo

1/2 c mayonnaise
1 small garlic clove, minced
Small handful of minced fresh herbs - I like a combination of parsley, dill, basil, and chives
Salt and pepper

Mix mayonnaise, garlic, and herbs in a small bowl. Season with salt and pepper. Store in the refrigerator.