Ideal for lunch, afternoon tea or the little one’s school lunchbox, these egg mayonnaise rolls are a delightful Monday treat. Simple and easy to make these rolls are perfect if you haven’t got much time to spare, and since it is National Sandwich Week this week you might as well indulge in a delicious roll. Top these tasty egg mayonnaise rolls with french mustard and cress.
Serves 2
Cooking time: 6 mins
What You’ll Need:
- 2 eggs
- 2 rashers smoked dry cured back bacon
- 1 tsp French style mustard
- 50g Boursin tomato, onion & chive
- 2 tbsp mayonnaise 2 rolls, of your choice
- colourful mustard and cress and salad leaves
What To Do:
- Place the eggs in a small saucepan and cover with water. Bring to the boil and simmer for 6 minutes. Remove from the heat and immediately plunge into cold water and leave until cold.
- Grill or dry fry the bacon in a non stick frying pan until crisp and golden. Remove from the heat and drain on kitchen paper. Allow to cool.
- Shell eggs and roughly chop. Finely chop the bacon. Mix together the mustard, Boursin tomato & chive and mayonnaise until smooth. Stir in eggs and bacon and season to taste.
- Halve rolls and spread egg mayonnaise over the base. Top with mustard and cress and salad leaves and sandwich roll back together. Wrap and pack. Chill until ready to transport.
Recipe from www.boursin.co.uk
If you are looking for a slightly healthier meal option see our healthy recipes channel