I want to congratulate my friends, Micky and Lawrence, on the birth of their second child, a beautiful baby boy, named Kian. Micky is a great cook and we always look forward to her meals. One of her unique creations is this egg, mint and cucumber canapé. She often makes it for her infamous Christmas party spreads.
The canapés are tasty and super simple to make. They only require cutting up an omelette and slicing a cucumber. Top them with a piece of mint and a splash of hot sauce and voilà. They are light and easy to eat during a party.
I’m keeping it short today, because we just launched Food Gawker. TasteSpotting suddenly shut down this past Friday. There is speculation that it will return, but until then we created a TasteSpotting clone to satisfy people’s need to gawk at beautiful food each day. So check out Food Gawker to see great pictures and discover new food bloggers!
Egg, Mint and Cucumber Canapé Recipe
- 1 English cucumber
- 5 large eggs
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 1 tablespoon of olive oil
- 1 small bunch of fresh mint leaves, washed and dried
- Favorite hot sauce or chili garlic sauce (optional)
- Cut English cucumber into 1/4 inch slices. In a small bowl whisk together eggs, salt and pepper. In a 10 inch non-stick skillet, heat the oil over medium heat. Add the eggs and make a flat omelette; flip when the bottom is set, but don’t over brown. Remove when done and set on cutting board.
- Cut the eggs into 1 inch squares and place on top of cucumber slices. Salt and pepper to taste and garnish with a piece of mint. Drizzle your favorite hot sauce onto each canapé and serve.
Makes 8-10 servings when served with other hors d’oeuvres
[tags]canape, eggs, mint, cucumber, easy[/tags]
Sunday Nite Dinner 
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