Today we had only three eggs, but we turned them into a yummy egg salad, which we put on the rest of our homemade bread.
We also decided to get inventive, and make potato chips in the oven! We cut them thin, put them on cookie sheets, and baked on a high temperature for a little while. The cooking was a bit uneven, but they still turned out great. All we did was spray with a bit of cooking oil before baking, and sprinkle salt on top after. (We’ve run out of pepper.)
For a little extra fun, we decided to make violet chips. We sprayed them with cooking oil, sprinkled them with smoked paprika, garlic powder, and raw cane sugar. Then added salt when they were done.
We only got a little bit of violet leaves out of it, but it was a nice garnish.
We also had a bit of our homemade sauerkraut to go with it.
All in all, an inventive Easter brunch!
- EGG SALAD
- 3 boiled eggs
- 2 tbsp relish
- 2-3 tbsp mayonnaise
- pepper to taste
- POTATO CHIPS
- 1 big potato
- cooking spray
- salt and pepper, to taste
- SWEET VIOLET "CHIP" GARNISH
- a bunch of violet leaves
- sprinkle of garlic powder
- sprinkle of smoked paprika
- sprinkle of raw cane sugar
- sprinkle of salt
- EGG SALAD: boil eggs 9 minutes. Peel when done, and mash. Add relish and mayonnaise, and pepper to taste.
- POTATO CHIPS: slice a potato ⅛ inch thick. If you have a mandarin, use one so they're more consistent. Put on cookie tray. Spray with cooking spray, and bake 8-12 minutes at 450 degrees. When they're done, they will slide off the tray easily. When they aren't yet done, they will stick.
- SWEET VIOLET "CHIP" GARNISH: spray with cooking tray. Sprinkle with garlic powder, smoked paprika, and raw cane sugar. Bake at 350 for 3 minutes. When they are done, sprinkle with salt.
