Try these tasty sandwiches the next time you’re in a rush, but don’t want to compromise on flavour. The earthiness of truffle adds a gourmet twist to the classic egg mayo.
Main INGREDIENTS
- Bread & Cereals
Ingredients
Method
Ingredients
- 5 large free-range eggs at room temperature
- 3 tablespoons (45ml) truffle mayonnaise
- Sea salt and freshly ground black pepper to season
- Sliced bread of your choice
- Frilly lettuce
- Blueberries, cucumber sticks and kiwi fruit, to serve
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Method
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1Place a small pot of water on the stove and bring to a boil. Gently lower the eggs into the water and boil for 7 minutes.
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2Remove the eggs and place into a bowl of ice water. Once the eggs are cool, peel and finely chop 4 of the eggs. Place into a bowl with the mayonnaise and season to taste.
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3Assemble the sandwich with the egg mayo.
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4Halve your extra egg and place it in the middle of each sandwich, add frilly lettuce and cut in half.
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5Serve in your Le Creuset On The Go Lunch Box with blueberries, cucumber sticks and kiwi fruit.
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WE USED
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RECIPE
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WE USED
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