Name: Egg & bacon brioche soldiers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: Serves 6 (makes 12 finger sandwiches)
Cuisine: British
Ingredients: 4 large eggs; 12 slices from a brioche loaf; a little soft butter; 6 tbsp mayonnaise; 55g crispy bacon

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Egg & bacon brioche soldiers

Egg & bacon brioche soldiers

Cassie Best

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Serves 6 (makes 12 finger sandwiches)

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 3.5 out of 5.4 ratingsRate

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Finger sandwich fillings don't have to be dainty - add some bold flavours to your afternoon tea with these brunch-inspired bites

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Ingredients

Nutrition

Units:

MetricUS

4 large eggs
12 slices from a brioche

loaf
a little soft butter
6 tbsp mayonnaise
55g crispy bacon

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Nutrition: per serving

kcal265
fat21g
saturates6g
carbs12g
sugars3g
fibre0g
protein5g
salt0.8g

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.

Recipe from Good Food magazine, March 2015

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A star rating of 3.5 out of 5.4 ratings

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