Egg & bacon brioche soldiers

Egg & bacon brioche soldiers

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(1 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Serves 6 (makes 12 finger sandwiches)
Finger sandwich fillings don't have to be dainty - add some bold flavours to your afternoon tea with these brunch-inspired bites

Nutrition and extra info

Nutrition: per serving

  • kcal265
  • fat21g
  • saturates6g
  • carbs12g
  • sugars3g
  • fibre0g
  • protein5g
  • salt0.8g
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Ingredients

  • 4 large eggs
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 12 slices from a brioche loaf
  • a little soft butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 6 tbsp mayonnaise
  • 55g crispy bacon
    Bacon

    Bacon

    bay-kon

    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

Method

  1. Bring a pan of water to the boil, add the eggs and set the timer for 9 mins.

  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. 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. 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.

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