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Egg sandwich
4 servings
份量18 minutes
總時間食材
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)
步驟
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!
營養
每份大小
-
卡路里
376 kcal
總脂肪
23 g
飽和脂肪
10 g
不飽和脂肪
10 g
反式脂肪
1 g
膽固醇
278 mg
鈉
572 mg
總碳水化合物
27 g
膳食纖維
2 g
總糖
4 g
蛋白質
15 g
4 servings
份量18 minutes
總時間