Quick Meals Upon Landing: Egg Sandwich Two Ways

I have traveled for the past three weekends on top of regular weekday travel, so when I got home last Thursday night, the fridge was a sad and scary place.  Wilted vegetables, old potatoes, beans I made and forgot about...  In the midst of all that, I located a few slices of nice seven grain bread and some eggs.  Time for an open-faced hard boiled egg sandwich two ways.

Perfect Hard Boiled Eggs

6 eggs, room temperature if possible
Dash of salt
Spoonful of vinegar

Place eggs in a large saucepan. Cover them with cool water by 1 inch, add a dash of salt and a spoonful of white vinegar.  The salt increases the boiling temperature and makes them easier to peel, and the vinegar keeps the whites from seeping if there are any cracks.  Slowly bring water to a boil over medium heat.  When water has reached a boil, cover and remove from heat. Let sit 10 minutes. Then transfer eggs to a colander and place under cool running water to stop the cooking. Peel and serve immediately.  

Egg Salad-Style Open-Faced Egg Sandwich

1 hard boiled egg
1 piece hearty bread
Celery, sliced on the bias with leaves reserved
Mayonnaise
Whole grain mustard (Creole Mustard is my all time favorite)
Salt and pepper to taste

Toast bread and cool slightly.  Cover bread with mayo and mustard to taste.  Slice egg twice into small pieces, place on egg with celery and leaves, season with salt and pepper.  Enjoy immediately.

Moroccan-Style Hard Boiled Egg Sandwich

1 hard boiled egg
1 piece hearty bread
Olive oil
Cumin, cayenne, and salt to taste
Hot sauce (Crystal adds great flavor)

Toast bread and drizzle with olive oil.  Slice egg thinly and place on olive oiled toast.  Drizzle egg with olive oil, then sprinkle on cumin, cayenne, and salt.  Finish with a dash of hot sauce.  Enjoy immediately.