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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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April 29, 2014

Bon Appetit's Mediterranean Egg Salad

One of my favorite breakfasts is egg salad on toasted whole wheat bread so when I saw this recipe from Bon Appetit for Mediterranean Egg Salad, one, I immediately began craving it and two, I had to share with you all.

Are you a fan of egg salad??  I could eat it for breakfast, lunch OR dinner.

 

 Photo and recipe courtesy Bon Appetit

 

INGREDIENTS

  • ¼ cup olive oil
  • 1 tablespoon za'atar {see below}
  • 2 teaspoons fresh lemon juice
  • 4 hard-boiled large eggs, chopped
  • ½ cup chopped green olives
  • 2 tablespoons fresh cilantro leaves
  • 2 tablespoons chopped red onion
  • 2 tablespoons toasted pine nuts
  • Kosher salt and freshly ground black pepper
  • Toast 

 Za'atar is a spice blend that translates from Arabic to the word "thyme." This is convenient, because there is thyme in za'atar. Also, you'll traditionally find sumac, sesame seed, and salt in the mix—some versions contain other spices and herbs, like marjoram, cumin, oregano, or hyssop. There's no exact science to mixing za'atar, though, because every home cook has a unique version. It's pronounced ZAH-tahr, and is found most frequently in Middle Eastern countries, flavoring everything from hummus to pita bread.

Preperation:

Whisk together oil, za’atar, and lemon juice. Toss with eggs, olives, cilantro, onion, and pine nuts; season with salt and pepper. Serve on toast.

Nutritional Information

Calories (kcal) 240 Fat (g) 23 Saturated Fat (g) 3.5 Cholesterol (mg) 215 Carbohydrates (g) 3 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 7 Sodium (mg) 410

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