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PESTO POACHED EGG SANDWICHES
Delicious served with antipasto and Coeur d'Alene Cellars Chardonnay.
28 pieces of sandwich bread
1 1/2 cups mayonnaise
1/2 cup grated parmesan
1 tablespoon lemon juice
1 tablespoon basil herb blend (such as Gourmet Garden)
or 2 tablespoons pesto sauce
Mix mayonnaise, parmesan, lemon juice, and pesto. Spread pesto on one side of sandwich bread. Spread butter on other side.
Poach 24 fresh eggs for 5 minutes in 2 quarts simmering water with 1/3 cup vinegar. Place cooked eggs on paper towels to drain and cool.
Place 2 eggs on slice of bread and make sandwiches. Can be made a few hours ahead but must be kept cool.
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