Friday, 17 May 2013

Egg Sandwich

I am somewhat of an egg-fanatic. Weird I know but they’re so good and you make so many different things with them. YUM!

For one person you will need:

2 Eggs
1/4 tsp Dijon Mustard
1/2 tsp Paprika
1-2 tsp Mayonnaise
Salt and Pepper to season
Cress - as much as you like
2 slices of brown, seeded bread - I used M&S sliced multiseed


Boil your eggs on the stove for 8-10 minutes

In a bowl mix your mayonnaise, paprika, mustard, salt and pepper - add more mayonnaise if necessary. 

Butter your bread - Lurpak is a must!

When your eggs are boiled, make sure you allow them to cool down for a little bit. Egg mayo tastes so much better cold than lukewarm. The best way to do this is to pop them in the fridge for 20 minutes to half an hour but if I’m in a rush I tend to just put them in a bowl of cold water.

When cool, spread out your egg mayo on the bread and put as much cress as you fancy on top.

This sandwich may seem pretty simple but perfecting a shop bought-style egg mayo has taken me quite a while!

Absolutely scrumptious!

N xo

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