The BBC Good Food logo
Egg & bacon brioche soldiers

Egg & bacon brioche soldiers

By
A star rating of 3.5 out of 5.4 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook when you subscribe
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving
NutrientUnit
kcal265
fat21g
saturates6g
carbs12g
sugars3g
fibre0g
protein5g
salt0.8g
Advertisement

Ingredients

  • 4 large eggs
  • 12 slices from a brioche loaf
  • a little soft butter
  • 6 tbsp mayonnaise
  • 55g crispy bacon

Method

  • STEP 1

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

  • 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.

  • 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.

  • 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.

Goes well with

Recipe from Good Food magazine, March 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.5 out of 5.4 ratings
Advertisement
Advertisement
Advertisement

Sponsored content