- 6 medium British Lion eggs
- 4 tbsp reduced fat mayonnaise
- small bunch of chives, snipped
- salt and freshly ground black pepper
- 4 thick slices of wholemeal bread with seeds
- soft butter to spread
The mightiest egg sandwich
The mightiest egg sandwich
With maximum egg, this is a showstopper fit for the egg sandwich lover in your life. The ultimate egg sandwich and a favourite for picnics.
Ingredients
Method
Place the eggs in a medium pan of cold water. Place on the hob and slowly bring to the boil. When boiling begins simmer for 5 minutes.
Whilst the eggs cook, place the bread on a board and spread butter on one side of each slice.
Drain the eggs, rinse in cold water and tap the shells all over, leave to cool. when cold, peel away the shells.
Reserve two eggs. Roughly chop the rest and place in a bowl. Add the mayonnaise, chives and seasoning and gently mix.
Divide half the egg mayonnaise between two slices of bread, place one of the eggs in the centre of each, then cover with the rest of the egg mayo. Top with the slices of bread and cut in half. Wrap for a feast on the go.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
