Pickled Eggs Tartine with Nuri Sardines

Boil eggs and peel them.

Cover the peeled whole eggs with vinegar, beet juice and water and refrigerate.

Toast the baguette and spread each half with mayonnaise / aioli.

Slice beet and place on bread halves together with Nuri Sardines and halved eggs.

Garnish with fresh herbs

Related Recipes:

English Tea SandwichesCut the white bread into slices about 1 cm thick. For cucumber sandwiches, mix a little soft butter with a... Edge Salad in StockRinse the beet, but do not remove the skin or prepare them (prepare them ready for cooking, e.g. peel, remove... Ham and Cheese ToastFor the ham and cheese toast, place the toast slices side by side. Place 2 sheets of cheese on each slice of... Saffron AioliMix basic mayonnaise with natural yogurt. Soak saffron threads in lukewarm water with the white wine vinegar... Lukewarm Beet Salad with Feta Cheese, Bacon and NutsFor the lukewarm beet salad, open and remove the walnuts, cut or break them into small pieces. Cut the bacon... Liver Pate Pear ToastsPreheat the oven to 200 °C Celcius. Toast the bread. Drain the pear halves. Cover the bread slices with the... Pickled BeetCarefully rinse beet so as not to damage the skin. Break off leaves. Place beets in a saucepan and pour enough... Stuffed Peppers with Sardines in Bread CoatFor the filling, fry the peppers over high top heat until the skin is black and the peppers can be easily... Mayonnaise with BasilThis super-fast basil mayonnaise is quite an excellent side dish for grilled food, fish & chips or... Mayonnaise EggsFor the mayonnaise eggs, peel the eggs and cut them in half. Separate the yolks from the eggs and put them in...