Hard-Cooked Egg and Basil-Butter Sandwich

Ingredients

• 4 large eggs
• 6 tablespoons unsalted butter, softened
• ¾ teaspoon lemon juice
• Fine sea salt, to taste
• 1 tablespoon finely chopped basil (or chives or parsley)
• 1 small garlic clove, minced, optional
• 8 slices sandwich bread
• Pepper, to taste
• Lettuce leaves, for serving

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    382 calories; 23 grams fat; 12 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 29 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 12 grams protein; 231 milligrams cholesterol; 368 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 sandwiches

Preparation

1. Place the eggs in a medium pot and cover with water. Bring to a boil, then turn off the heat. Have a bowl of ice water ready. After 9 minutes, transfer the eggs to the ice water to cool completely. Peel and slice.
2. In a small bowl, stir together the butter, lemon juice and a pinch salt. Stir in the basil and the garlic, if using.
3. Spread the bread thickly with seasoned butter, all the way to the edges. Lay the egg slices on four of the bread slices and season with salt and pepper. Top with lettuce leaves and the remaining bread.

• Variation: Top the eggs with several anchovy fillets. Substitute arugula or radicchio for lettuce.

20 minutes