Egg sandwich

• porcje: 4 servings
• całkowity czas: 18 minutes

Składniki

6 soft boiled eggs (, at room temperature, Note 1)

1 tbsp whole egg mayonnaise (S&W brand best, Note 2)

2 tsp dijon mustard

2 tsp finely chopped chives (sub green onion)

1/2 tsp black pepper

1/8 tsp cooking/kosher salt (yes really, that's all!)

8 slices soft white sandwich bread (Note 3)

Soft salted butter (, for spreading on bread)

Wskazówki

Mash egg: Place the eggs in a bowl and crush with a fork. Once mostly broken up, use a potato masher to mash them up really well. Smaller egg white bits = creamier filling.

Filling: Add remaining filling ingredients and gently stir to combine. Taste and add more salt if desired, but add with caution because it's bizarre how little salt eggs can take!

Make sandwich: Butter the bread. Divide filling between 4 pieces of bread, spread evenly edge to edge. Trim crusts (optional), then cut as you wish. (Note 4 tips)

Serve: Always serve at room temperature, for best flavour!

Wartości Odżywcze

• Kalorie: 376 kcal
• Tłuszcz Całkowity: 23 g
• Tłuszcz Nasycony: 10 g
• Tłuszcz Nienasycony: 10 g
• Tłuszcz Trans: 1 g
• Cholesterol: 278 mg
• Sód: 572 mg
• Węglowodany Całkowite: 27 g
• Błonnik Pokarmowy: 2 g
• Cukry Całkowite: 4 g
• Białko: 15 g