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Egg & bacon brioche soldiers

Ingredients

  1. Step 1 4 large eggs
  2. Step 2 12 slices from a brioche loaf
  3. Step 3 a little soft butter
  4. Step 4 6 tbsp mayonnaise
  5. Step 5 55g crispy bacon
Egg & bacon brioche soldiers
Calories: 265 Carbohydrate: 12 g Protein: 5 g Fat: 21 g
Cook time: 20 minutes Prep time: 10 minutes Total time: 30 minutes Servings: 612

TAGS

Afternoon tea Buffet Lunch Snack Supper British Afternoon tea Cassie Best Finger sandwich Mother's day Mothering sunday Sandwich Spring

Directions

  1. Step 1 Bring a pan of water to the boil, add the eggs and set the timer for 9 mins.
  2. Step 2 Meanwhile, lightly butter each slice of brioche on one side and heat a griddle pan. Char the brioche on the hot pan until griddle lines appear, then flip and char the other side. Place the bread in a toast rack or on a wire rack to cool.
  3. Step 3 When the egg timer goes off, put the eggs in cold water for 10 mins to cool. Peel, then mash the eggs with a little seasoning, and stir in the mayo. Chill the egg mayo and store the toasted bread in an airtight container until you're ready to serve.
  4. Step 4 Just before serving, assemble the sandwiches, then cut off the crusts and cut each sandwich into 2 or 3 fingers. Pop a slice of crispy bacon into each finger, so it sticks out the ends a little, and serve straight away.