Light Bites
British
BritishEgg Mayonnaise Sandwich
The humble egg mayo sandwich at three levels, from a quick white-bread filler to a soft-set free-range egg sandwich with proper aioli. The tiers improve the eggs, the mayo and the bread.
Vegetarian
Nut-free
Ultimate version
Soft-set jammy eggs in homemade aioli on sourdough with cress and Espelette.
Per serving£3.20
Total cost£6.40
Time28 min
Ingredients for 2
- Filling
- 4 Burford Brown eggs
- Aioli
- 1 egg yolk , for aioli
- 100 ml extra virgin olive oil
- 1 clove garlic , grated to a paste
- 1 tsp lemon juice
- To serve
- 4 slices sourdough , thick-cut
- 20 g cultured butter , softened
- 1 handful salad cress
- 1 pinch Espelette pepper
- flaky sea salt , to taste
Method
- Boil the eggs for exactly 7 minutes for a jammy set, then plunge into iced water and peel.
- Make the aioli by whisking the egg yolk with garlic and lemon, then slowly streaming in the olive oil until thick.
- Roughly chop two eggs and fold through the aioli; slice the remaining two into rounds.
- Butter the sourdough lightly.
- Spread the egg-aioli mix, lay over the sliced egg, then add cress and a pinch of Espelette.
- Close, press, trim the crusts and cut into neat fingers.
Equipment
The three ways, side by side
Budget
Value eggs and squeezy mayo on soft white bread.
Better
Free-range eggs, proper mayo, mustard and chives on granary bread.
Ultimate
Soft-set jammy eggs in homemade aioli on sourdough with cress and Espelette.
