Egg mayo mini rolls
A quintessentially British bread roll, made mini so you can have more, and with Onuga for a decadent touch
Difficulty and servings
Makes 6
Preparation and cooking times
Ready in 20 minutes
- Boil the eggs for 6 minutes from cold (turn the water to a simmer once it boils or your eggs might crack). Run them under cold water as soon as they are done to cool them down and stop black rings forming around the yolks.
- Mash together with the butter as finely as you can. Add the mayonnaise and season well. Split the rolls, fill with the egg and top each with a spoonful of Onuga.
Per serving
160 kcalories, protein 6.1g, carbohydrate 16.6g, fat 8.1 g, saturated fat 2g, fibre 0.6g, salt 0.74 g
Recipe from olive magazine, April 2008.
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http://www.bbcgoodfood.com/recipes/5765/
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Ingredients
- 2 eggs , at room temperature
- ½ tbsp butter
- 2 tbsp mayonnaise
- 6 white mini rolls
- 1 jar Onuga , optional (available at supermarkets)
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Difficulty and servings
Makes 6
Preparation and cooking times
Ready in 20 minutes
Ingredients
- 2 eggs , at room temperature
- ½ tbsp butter
- 2 tbsp mayonnaise
- 6 white mini rolls
- 1 jar Onuga , optional (available at supermarkets)
Per serving
160 kcalories, protein 6.1g, carbohydrate 16.6g, fat 8.1 g, saturated fat 2g, fibre 0.6g, salt 0.74 g
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09 July 2009
Kirstie Lou commented on this recipe
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