Open egg sandwich

by Emma on October 11, 2011

in Breakfast,The Packed Lunch

Thanks for visiting Love Thy Kitchen. If you subscribe via email you’ll get updates straight to your Inbox, for free!

Looking for a breakfast or light meal that will keep you fuller for longer? As some of you will already know I am a big fan of eggs because they do just that,keep me going right through until the next meal without the need for snacking. This egg mixture can be made ahead of time and also used if you have leftover eggs and bacon from Sunday brunch.

This recipe could also be used on a smaller scale as a great little appetiser… Or snacked on straight out of the bowl as I sometimes do!

Open egg sandwich

2 eggs, poached (somewhere in between soft and hard yolk)
2 rashers bacon, cooked and chopped
1 tablespoon whole egg mayonnaise
1 tablespoon parsley, chopped
salt & pepper
1 slice of crusty wholemeal or rye bread

Put the eggs into a medium bowl and mash with the back of a fork. Add the bacon, parsley, mayonnaise, salt and pepper. Stir to combine. Meanwhile, pop the bread in the toaster. Turn out onto a plate and scoop the egg mixture onto the toast. Can be served hot or cold.

This egg mixture could also be used inside two slices of fresh bread as a sandwich if you prefer.

Related Posts Plugin for WordPress, Blogger...

Leave a Comment