Egg sandwich
HB-0841 · Hand-built original · Universal, Western
Egg sandwich is an Universal, Western lunch, sandwich.
Universal, WesternLunch, Sandwich18 minServes 4318 kcalVegetarianDiabetic
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:4quantities adjust to match
Ingredients
- 6 soft-boiled eggs, at room temperature
- 2 tbsp whole-egg mayonnaise
- 2 tsp Dijon mustard
- 2 tsp finely chopped chives
- 1/2 tsp black pepper
- 1/8 tsp kosher salt
- 8 slices soft white sandwich bread
- 1 oz soft salted butter, for spreading
Method
- Bring a pan of water to a boil, lower in the eggs and cook for 7 minutes for jammy yolks. Cool in cold water, then peel.
- Roughly chop the eggs and place in a bowl.
- Add the mayonnaise, mustard, chives, pepper and salt. Mix gently, mashing some of the egg but leaving plenty of chunky pieces. Taste and adjust seasoning.
- Butter each slice of bread right to the edges.
- Divide the egg mixture between four slices, spread it evenly, top with the remaining bread and press gently.
- Trim the crusts if you like, cut each sandwich in half diagonally and serve at once.
Prep: 10 min · Cook: 8 min
Nutrition (per serving, where published)
318 kcalCalories
14.1 gProtein
36 gCarbs
13.1 gFat
3 gSaturates
3.6 gFibre
6.8 gSugars
561 mgSodium
334 mgCholesterol
196 mgPotassium
82 mgCalcium
2.1 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data