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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. 
Serves 12.

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