Eggs, I suppose, can be divisive. There are many factors involved, such as your palette and the way the eggs are prepared, that can influence whether or not you love ’em or hate ’em. I am a big fan of eggs, and I’m a big fan of Bell’s, a small French restaurant in the quaint town of Los Alamos. It’s honestly one of my top 5 favorite places to eat in the world, as it’s charming, the staff is thoughtful, and the food is delectable.
When I saw that Bell’s chef Daisy Ryan had shared her recipe for Egg Salad Sandwiches with the Wall Street Journal, I was instantly curious. As with most things, simplicity rules, though her recipe has an interesting twist: a homemade tomato jam. I’m sure it brings a kick of umami that adds even more depth to the dish, and honestly, I can’t wait to try this for myself.
