Egg & bacon brioche soldiers

Egg & bacon brioche soldiers

  • Rating: 4 out of 5.4 ratings
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  • 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



  • 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

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    Rating: 4 out of 5.4 ratings

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