This Saturday was unlike any Saturday I’ve had. I was actually up and about when my alarm went off at 6:30. Saturday? 6:30? Whoa. I can’t even do that on weekdays..heheh. Well, I had a commitment with my badminton team, and I was one of those assigned to do online court bookings. This morning was actually the fourth time I tried waking up early to book the courts and happily, this time was successful.
Buoyed by that high, I browsed the news, and finally dropped by some of my favorite recipe sites. I remembered the egg salad sandwhich posted by Heidi, and since I could hear my stomach grumbling already, made way to the nearby market to buy the ingredients.
WhiIe poking at the greens, I realize I missed early mornings. I used to take early morning walks (as well as late night ones), and I loved the fresh, crisp smell of the morning dewed-grass. And I liked seeing the sun’s rays streak through the marble skies. I bought 10 large eggs for SGD$2 from an uncle who told me he was going for some vacation on a Thai island, and that the price of oil has gone up to USD$200 per barrel as per this morning’s news. ;o) I also bought a few stalks of chives, mayo, coffee, and creamer. I could not find celery stalks that were sold by the stalk, or for at least a few hundred grams so I left them out of the ingredient list 
I’m regretting that right now.
When I arrived home, I placed the eggs in a pan with cold water and when the water boiled, I turned the heat off and let the eggs sit for 7 minutes. After that I put them in another container and poured cold water on them to stop the cooking process. This is so that the whites and the outer layer of the egg yolk are cooked, but the inner portion of the egg yolk remains moist and soft, and this adds to the flavor of the spread. Wow, I learned a few things today! The eggs stayed for about 3 minutes in the cold water, then I peeled the shells off.
In a large bowl, I put the shelled eggs, a few generous dashes of pepper and salt, and 3 tablespoons of mayo. Heidi’s recipe only said 2, but I miss the sour taste of mayo, plus the eggs were really large. 
) I mashed them together with a fork, but not so fine that the spread would look soggy. Then I added chopped chives, adjusted the taste by adding salt and pepper, and it was almost ready. Oh, I forgot I also bought some lettuce, which I washed and left for 2 minutes to air dry. Slices of softgrain wholemeal bread went in the toaster. I put some lettuce leaves on one slice, spread some of the egg salad on top, then added a final layer of toasted bread. By the way I used soft wholemeal bread which is healthy, and adds a crunch to the breakfast ensemble.
Voila!
