Sandwiches de Miga: Eggs and Roquefort Argentine Sandwich
- 6 eggs
- 12 slices Argentine migas bread (sliced white bread, a couple days old, crusts removed can be used)
- 4 tablespoons mayonnaise
- 3 tablespoons very soft Roquefort
- Hot pepper sauce
- Salt and pepper
In a 2-quart pot, place the eggs. Cover with water by 2 inches and salt the water liberally. Bring the water to a boil and then cover, turn off the heat, and let sit for 8 minutes.
Grate the hard boiled eggs on a cheese grater. In a small bowl, combine the eggs, mayonnaise, and cheese. Adjust the seasoning of the egg mixture with hot sauce, salt, and pepper, to taste. Layer bread with egg mixture and serve as double decker sandwiches.
Recipe courtesy of Michelle Bernstein