Poached Egg Sandwiches - Homemade Kosher Recipes, Diets And Cuisines - Cooking Jewish Food
Poached Egg Sandwiches
Slice as many pieces of bread, from a round loaf, as you have persons to serve. Toast these slices and let cool.
Across each slice place three strips of pimentoes (use the canned pimentoes), on top of that place a cold poached egg, put a teaspoon of Mayonnaise on the top of the egg and sprigs of watercress encircling the toast.
Bread should be twenty-four hours old and cut in thin, even slices. If fancy forms are desired, shape before spreading with butter. Cream butter and spread evenly.
Excerpt From The International Jewish Cook Book By Florence Kreisler Greenbaum