Posie’s Place

Ever since I was a small child I have always had a real aversion to egg mayonnaise. I love eggs and I love mayo but the combination of the two I have always detested. That was until a few years ago..

Back in 2002 I had the misfortune of being diagnosed with acute cholecystitis or an acute inflammation of the gall bladder and I was told I would need surgery to remove said gall bladder.

Any know who has ever suffered from cholecystitis will back me up when I say that the pain is excruiciating and due to the nature of this condition many foods consumed can aggravate the pain.

It was to my surprise that whilst awaiting surgery I found myself cravings egg mayonnaise and for days that was all I ate.

After surgery my cravings disappeared along with my gall bladder and to this day egg mayonnaise has never passed my lips again.

That was until this morning…

EGG MAYONNAISE BRUSCHETTA

INGREDIENTS

• 1 Large free range egg
• 1 Tbsp Light mayonnaise
• 2 Tbsp Chopped fresh chives
• 3 Thick Slices french stick/ciabatta
• Extra virgin olive oil
• Salt and white pepper

PREPARATION

1. Place the egg into a pot and cover with cold salted water, bring to the boil and allow to simmer for 7-8 minutes.
2. Preheat the grill pan whilst the egg is boiling. Drizzle the bread liberally on both sides with extra virgin olive oil and grill on both sides until golden brown.
3. Shell the boiled egg and chop finely, add the mayonnaise, mix thoroughly and season to taste with salt and white pepper.
4. Top the toasted bruschetta with the egg mayonnaise and sprinkle over chopped chives.

Hope you enjoy it as much as I did!!I have decided to submit this post for Nandita at Saffron Trail’s great fortnightly event Weekend Breakfast Blogging.

recipe, food, weekend breakfast blogging, WBB