Ingredients
Egg with Bacon (16 sandwiches)
-
6 large eggs
-
150 g smoked bacon
-
3 tbsp mayonnaise
-
3 tbsp Greek yogurt
-
1 tsp mustard
-
Salt and freshly ground black pepper
-
8 slices of white or whole wheat bread, crusts removed
Egg with Herbs (16 sandwiches)
-
6 large eggs
-
3 tbsp mayonnaise
-
3 tbsp Greek yogurt
-
1 tsp mustard
-
2 tbsp chopped chives
-
2 tbsp chopped cilantro
-
Salt and freshly ground black pepper
-
8 slices of white or whole wheat bread, crusts removed
Instructions
-
Cook the Eggs:
-
Place eggs in a pot with cold water and 1 tbsp salt.
-
Bring to a boil and cook uncovered for 7 minutes.
-
Transfer to a bowl of ice water, let cool, and peel.
-
-
Cook the Bacon:
-
Chop bacon into small pieces.
-
Fry in a skillet until crispy.
-
Drain on paper towels.
-
-
Make the Fillings:
-
Bacon version: Mash 6 eggs with a fork, mix with mayonnaise, Greek yogurt, mustard, crispy bacon, salt, and pepper.
-
Herb version: Mash the other 6 eggs, mix with mayonnaise, Greek yogurt, mustard, chives, cilantro, salt, and pepper.
-
-
Assemble the Sandwiches:
-
Spread filling on 4 slices of bread, top with another slice.
-
Cut each sandwich into 4 mini triangles or squares.
-
Repeat with the second filling.
-
-
Storage Tip:
-
Cover sandwiches with a slightly damp clean kitchen towel.
-
Refrigerate and serve the same day for best freshness.
-
Notes
undefined