Egg and mayo sandwiches are one of my childhood favourites, having them as an open sandwich brings them into the realm of grown up eating. They have to be eaten as they are made and preferably with a nice nutty or seeded loaf.
Link to measurement conversion chart
This recipe uses 3 eggs and will do 2 people for lunch
Ingredients
- 3 eggs hard boiled and shelled
- 2 - 3 tablespoons of Mayonnaise
- Black pepper
- Salad leaves
- Sliced tomatoes and cucumber
- 4 slices of rye bread
- Butter to spread
Method
- Chop the eggs into small pieces in a bowl
- Add sufficient mayonnaise to coat the egg pieces and season with a little black pepper
- Spread the bread with a little butter then evenly distribute the eggy mix on each slice
- Decoratively layer up with tomato and cucumber slices
- Serve on plates with a side of salad leaves and a knife and fork
- Eat and enjoy!
Serving suggestions and variations
- Dont over chop the egg, you want something still chunky
- add less mayo than more as you will end up with slop, remeber you can add more but you can't take it away
- Ham and eggs go well together, sprinkle a little chopped ham on top of the egg
- For a low fat version miss out the mayo and serve the eggs sliced
- If you like cress then add a little cress to the top
- Open sandwiches can contain anything be adventurous
- Try other types of bread such as sourdough or GI breads, try to stick to something that won’t fall apart when you eat it though.
Acknowledgements
I can’t think of anyone to give the credit for this one. Open sandwiches are just a very grown up way of having a sandwich with lots of filling and less bread - yummy
You might like to try some other recipes from our collection;
- If you are having someone over for lunch then have a go at Asparagus tart it's great to make ahead and serve with salad
- For a tasty midweek supper give this leek and potato hotpot a shot
- Got a few eggs to use up then whip up a tasty chocolate cake
We hope you have enjoyed this recipe.
Happy eating!