From “Pintxos,” by Gerald Hirigoyen with Lisa Weiss (Ten Speed Press). You can find piment d’Espelette at Savory Spice and other area specialty shops, or online. Makes 4 open-faced sandwiches.
Ingredients
4 hard-cooked eggs, peeled
2 sprigs chervil
2 sprigs tarragon
2 sprigs flat-leaf parsley
2 fresh basil leaves
3 tablespoons extra virgin olive oil
Kosher salt
4 slices pain de mie, about 3/4-inch thick, or other French white sandwich bread, crusts removed
1/2 teaspoon piment d’Espelette
12 caper berries, rinsed and dried
Directions
Roughly chop the eggs, and put them in a bowl. Roughly chop the chervil, tarragon, parsley and basil, and add to the eggs along with the oil. Stir to combine, season to taste with salt, and stir again.
To serve, lightly toast the bread slices, and spread with the egg salad. Sprinkle evenly with the piment d’Espelette. Top each sandwich with 3 caper berries.
