Heston's egg sandwich
Prep
10 mins
Cook
10 mins
Servings
2
Difficulty
Easy
This egg sandwich is my go to when I want something satisfying that comes together in about twenty minutes. I've borrowed a bit of Heston's philosophy here, using the best quality eggs I can find because they really do make a difference. The beauty of this recipe is its simplicity: you just need a few good ingredients and basic technique. Eggs are packed with choline, which is brilliant for brain health, and paired with that tangy mustard mayo and peppery rocket, it becomes something genuinely special. Best of all, it costs next to nothing to make and tastes far better than anything you'd buy at a cafe.
Ella x
Ingredients
- 4british blacktail free range egg
- 3 tbspmayonnaise
- 2 tspdijon mustard(to taste)
- 1 tspred wine vinegar(to taste)
- 6cornichons(roughly chopped)
- 1 handful/swild rocket(or watercress, roughly chopped)
- 6 gramschives, chopped
- 4white bread(slices thick white sliced bread, or your favourite bread for a sandwich)
- 15 gramssoft butter(for spreading)
Detail level
Instructions
- 1
Place the eggs in a pan of simmering water. Return to a simmer and cook for 8 minutes. Remove the eggs, place in a bowl of cold water, then leave to cool.
- 2
Peel the eggs then separate the whites from the yolks. Roughly chop the whites and put into a small bowl, then break up and chop the yolks and put into another small bowl.
- 3
To the yolks, add 2 tbsp heaped mayonnaise, the Dijon mustard and vinegar. Using the back of a metal spoon, crush and mix into a spreadable paste. Set aside.
- 4
Mix the remaining mayonnaise into the egg whites, plus the chopped cornichons, rocket or watercress and chives. Season with salt and black pepper, to taste.
- 5
Spread butter on all 4 slices of bread, then spread the egg yolk mix over each slice. Top 2 slices with the egg white mix, then sandwich together. Cut in half and enjoy.
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