RecipeMuncher

There was no way I was going to simply toss out the remaining pain bagnat ingredients. A second look at them inspired me to make a quick egg salad for lunch. I took the leftover vinaigrette and added the remaining anchovies, roasted red peppers, and diced shallot. To this I added some chopped parsley, a little more olive oil and another shot of salt and pepper and that was it. I wanted to simply eat it with a spoon but then what to do with the eggs? So I slowed down long enough to slice the eggs (...)