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Soft-Boiled Egg Tartines with Green Mayonnaise

This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).A tartine is a French open-faced sandwich; as you can imagine, it lends itself to improvisation. Here, the richness of the soft-boiled egg is cut by a bed of pungent, juicy-stemmed arugula. Between that and the bread is a perfectly balanced combination of mayonnaise and Greek yogurt, blended with more arugula and a mix of parsley, dill, mint, basil, and chives. It's not very often you can feel self-indulgent and virtuous at the same time.

Source: Martha Stewart Living, April 2013
Total Time Prep Servings



Cook's Notes

Alternatives: Substitute any succulent, assertive green -- watercress or purslane, for instance -- for the arugula.

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