This is one of those recipes that we've been making forever but never thought of sharing/writing because it was deemed too simple. This egg sandwich is a firm favorite that is a go-to in so many situations: breakfast, lunch, afternoon tea, dinner, snack... you name it.
The bread vehicle is up to personal preference, but the best one and most loved in our experiences is the ultra-lush, ultra-soft milk bread toast. Not the healthiest of choices, I am aware, but there you have it.
Ingredients: makes 4 sandwiches
8 eggs
1/3 cup mayonnaise
2 tsp dijon mustard
2 tsp tobasco, optional
1/3 cup chopped pickles
1/4 cup chopped dill
salt and pepper
rocket leaves, optional
8 slices toast
Method:
Boil the eggs until hard, peel while still hot the mash them all together using a fork. By now the eaggs are still warm, just no longer steaming hot. Add the mayonnaise, mustard, tobasco if using, chopped pickles, chopped dill, and seasoning. Mash again to combine. Set aside until completely cooled or cover refrigerated until needed.
To make the sandwich, spread some of the egg mixture on one toast, add some fresh rocket leaves if using, and top with another slice of toast. Serve immediately or cover so the toast will not dry out.
صحة و عافية
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