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Gathered
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Wire egg slicer — uniform slices for salads, sandwiches, garnish
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Individual cups for perfectly shaped poached eggs
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Wire egg slicer — uniform slices for salads, sandwiches, garnish
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Individual cups for perfectly shaped poached eggs
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With a fork, beat egg, egg whites, and 1 tablespoon water to blend. Set a 6- to 8-inch nonstick frying pan over medium heat. When the pan is hot, add the egg mixture. As mixture sets, use a wide spatula to lift up the cooked portion and let liquid flow underneath until the eggs are cooked as you like. Pour cooked eggs into a bowl and break into bite-size pieces with a fork. Let stand to cool slightly. Mix mayonnaise, mustard, olives, and onion. Add mixture to eggs and mix. Add salt and pepper to taste. Spoon egg salad evenly over a bread slice. Top with alfalfa sprouts and the remaining slice of bread. Note: If you use purchased egg substitute (1/2 cup) skip step