Breakfast egg salad
This breakfast or brunch sandwich is made with Hovis Soft White medium sliced bread, rich egg mayo, chopped watercress salad, crispy smoked bacon and a roasted tomato and chipotle sauce.
Ingredients
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Imperial
For the egg salad
- 6 large eggs
- 2 tbsp of mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- salt and pepper to taste
- 1 handful of dill, chopped
For the roasted tomato and chipotle sauce
- 3 medium tomatoes, halved
- 1 tsp olive oil
- 1/2 tsp salt
- 1/2 tsp smoked paprika
- 1/2 tsp chipotle paste
For the watercress salad
- 30g of watercress
- 1/2 small red onion, finely chopped
- 1 tsp olive oil
- 1 tsp lemon juice
- 1 pinch of salt
For the sandwich
- 8 rashers of smoked streaky bacon
- 4 slices of medium-cut bread
Method
Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 9 minutes. Drain and transfer to ice water
Once cool, peel and mash the eggs. Mix with the remaining egg salad ingredients
- 2 tbsp of mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- salt and pepper to taste
- 1 handful of dill, chopped
Next, prepare the roasted tomato and chipotle sauce. Preheat the oven to 180°C (160°C fan)
Place the tomatoes on a baking tray, drizzle with olive oil, and season with salt and smoked paprika. Roast for 15 minutes until soft
- 3 medium tomatoes, halved
- 1 tsp olive oil
- 1/2 tsp salt
- 1/2 tsp smoked paprika
Meanwhile, mix together all the watercress salad ingredients
- 30g of watercress
- 1/2 small red onion, finely chopped
- 1 tsp olive oil
- 1 tsp lemon juice
- 1 pinch of salt
Next, cook the bacon until crispy in a dry frying pan over medium heat. Drain on paper towels
Blend the roasted tomatoes with chipotle paste to make a smooth sauce
- 1/2 tsp chipotle paste
To assemble the sandwich, spread the chipotle sauce on either side of the bread. Spread a layer of egg salad on the bottom half, then top with the watercress salad and crispy bacon. Place the top half of the bread on and serve
- 2 slices of medium-cut bread
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