Are you bored of the usual sandwiches at family lunches? Take our advice: alongside cold cuts and salmon, use simple ingredients to impress your guests. We used Swiss chard, eggs, and toast bread for this recipe.
Ingredients
- 1 cubeMy Star Vegetable Stock
- 3 slicestramezzino (or toast) bread
- 400 gfresh spinach
- 2organic eggs
- 1 clovegarlic
- 2 tbspextra virgin olive oil
- 1 pinchpepper
Preparation
Using a scalloped cutter, cut 16 rounds out of the bread slices. Separately, boil the eggs in hot water for 8-10 minutes until hard-boiled. Then let them cool, peel them, and cut them into thin slices.
Clean and wash the fresh spinach, then sauté it in a pan with 1 tablespoon of olive oil, half a cube of My Star Vegetable Stock, and the garlic. Cook for a few minutes until it wilts.
Brush the bread rounds with olive oil. Top the baked rounds with the sautéed spinach and the boiled egg slices, season with pepper (to taste), and they are ready to serve.
Eggs: a kitchen staple
If you love eggs, which are an essential ingredient in the kitchen and pantry, this recipe is guaranteed to be your favorite. The versatility of eggs allows us to prepare them in countless ways, making even simple appetizers like this substantial.
Tip: If you follow the steps carefully, you can also master the little tricks of boiling eggs so that the yolk remains the perfect texture for slicing.
Perfect pairings
These little tartines are perfect as party appetizers or additions to cold platters. You can serve them with fresh cherry tomatoes or a light yogurt dip for an even more complete flavor experience.
Variations
As mentioned in the introduction, you can also use Swiss chard instead of spinach, which gives the sandwiches a slightly more distinct flavor. If you want smaller bites, use quail eggs and a smaller cutter.