Ham & Eggs

Friday, August 14th, 2009

sandwich3Since we’ve begun baking our own bread, it is only natural that our sandwiches have begun to involve a little more thought and effort.  Marc produced a glorious loaf of Anadama bread, which I turned into simple Niman Ranch ham sandwiches with dijon, and a side of raw asparagus salad.  That loaf barely lasted a few days, so darkly sweet, even plainly toasted and smeared with butter.


Our baguettes are hit and miss.  When the shape and texture are right, it’s hard not to eat a whole one warm from the oven.  The last good round inspired egg salad sandwiches, which I laced with truffle oil and layered with white anchovies.  Scrumptious. I defy even those who are disinclined to enjoy the egg to resist egg salad made with tart, homemade mayo and truffle oil.