Check out this amazing Mayo Sarnie supercharged egg. Egg sandwiches can be a little one-dimensional, but with picky, salty, crunchy hits with each slice, this turns up the volume in every way.
- eggs 8
- pickled silverskin onions 75g, finely chopped
- cornichons 75g, finely chopped
- shallot 1, finely chopped
- white peppercorns ground to make ¼ tsp
- pickled walnuts 6, thinly sliced
- white bloomer 12 large slices
- salad cress 2 punnets
- Salt & Vinegar Squares Crisps 2 x 22g packets
- egg yolk 1
- English mustard 1 tsp
- sunflower oil 75ml
- walnut oil 50ml
- juice from the pickle jar 1-2 tbsp
Put the eggs into a pan of simmering water, cook for 8 minutes then drain and run under cold water until completely cold. Peel and cut into large pieces.
For the mayo, put the egg yolk, mustard and a little seasoning into a small blender and whizz briefly. Whizz again and very slowly drizzle in the sunflower and walnut oils until emulsified. Stir through the liquid from the pickled onion jar to loosen. If you don’t have a small blender, this is also made easily in a bowl using an electric whisk. Pour the mayonnaise into a bowl and stir through the pickled onions, cornichons, shallot and ground white pepper. Very gently fold in the chopped boiled egg until just combined.
Put a layer of the thinly sliced pickled walnuts onto the bottom slices of bread, top with the egg mayo, cress and crisps, and finish with the top slices.
Check out a wide selection of breads on farmbox if you're looking for bread substitution.