Truffle Egg Sando
Ingredients:
- 5 medium eggs
- 2 slices thick-cut white bread, crusts removed
- 1 small bunch chives, finely sliced
Directions:
- Bring a pan of water to the boil, drop in the eggs and set a timer. After 7 and a half minutes, take out one of the eggs, place in a bowl of ice-cold water and allow to cool. When the timer hits nine minutes, place the rest of the eggs in a separate bowl of ice water.
- When the eggs are cool, peel them. Place the 9-minute eggs in a clean bowl, then mash with a potato masher or fork until you have a rough texture.
- Add the chives and a tbsp of truffle mayo to the eggs with a pinch of salt and pepper, then stir to combine. You need just enough mayo to bring the eggs together, too much and the sandwich won't hold together.
- Next, spread a thin layer of the egg filling onto one slice of bread, then place the 7-and-a-half-minute egg in the centre of the bread on its side. Using the rest of the egg filling, cover the egg completely, trying to make it as neat as possible.
- Place the other slice of bread on top and then with a very sharp serrated knife, carefully cut through the centre revealing the eggy cross-section.
Truffle egg sando✨View Recipe Videos
- 5 medium eggs
- 2 slices thick-cut white bread, crusts removed
- 1 small bunch chives, finely sliced
Directions:
- Bring a pan of water to the boil, drop in the eggs and set a timer. After 7 and a half minutes, take out one of the eggs, place in a bowl of ice-cold water and allow to cool. When the timer hits nine minutes, place the rest of the eggs in a separate bowl of ice water.
- When the eggs are cool, peel them. Place the 9-minute eggs in a clean bowl, then mash with a potato masher or fork until you have a rough texture.
- Add the chives and a tbsp of truffle mayo to the eggs with a pinch of salt and pepper, then stir to combine. You need just enough mayo to bring the eggs together, too much and the sandwich won't hold together.
- Next, spread a thin layer of the egg filling onto one slice of bread, then place the 7-and-a-half-minute egg in the centre of the bread on its side. Using the rest of the egg filling, cover the egg completely, trying to make it as neat as possible.
- Place the other slice of bread on top and then with a very sharp serrated knife, carefully cut through the centre revealing the eggy cross-section.
