Egg Sando

Ingredients

• 3 eggs
• 1 tbsp salad cream
• 1 tbsp mayo
• 2 slices brioche/ shokupan bread, lightly toasted
• 1/4 head gem lettuce
• Sriracha to serve

Method

1. Bring a pan of water to a boil.
2. Add 3 eggs, then set a timer for 7 minutes.
3. Whilst your eggs cook, fill 2 bowls with cold water.
4. Once your timer goes off, remove 1 egg & place it into the cold water, leaving the other 2 in for a further minute.
5. Remove the other 2 eggs, placing them into the other bowl.
6. Once your eggs have cooled down, peel the 2 and add them to a bowl. Mash them up with a fork, then add your mayo and salad cream, as well as a pinch of salt, mixing well so the yolks are fully incorporated with the mayo mix.
7. Thinly slice your lettuce when ready to serve.
8. Toast your brioche lightly - PLEASE be careful, it will burn really easily.
9. Spread 1 tsp mayo over one of your pieces of brioche, then add a handful of lettuce, lightly pressing it into the bread.
10. Over the other side of the brioche, add 2 tbsp your egg salad, evenly spreading over the bread, but leaving some room around the crusts so it doesn’t overflow.
11. Make a well in the centre of your egg mix, then add your final peeled egg to the centre, so the tallest length is facing perpendicular to the way you’re going to cut.
12. Quickly fold the 2 slices together, being careful to not get rid of any filling, then slice the sandwich exactly down the middle, so you can see the yolk of the egg inside.
13. Top with seasoning/ sauce of choice, then serve.