Egg and bacon brioche soldiers
Egg & bacon brioche soldiers
Finger sandwich fillings don't have to be dainty - add some bold flavours to your afternoon tea with these brunch-inspired bites
- Serves 6 (makes 12 finger sandwiches)
- Easy
Nutrition per serving
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Calories 265
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Carbohydrates 12
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Saturated Fat 6
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Sugar 3
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Protein 5
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Fat 21
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Fiber 0
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Salt 0.8
Ingredients
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4 large eggs
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12 slices from a brioche loaf
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a little soft butter
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6 tbsp mayonnaise
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55g crispy bacon
Method
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Bring a pan of water to the boil, add the eggs and set the timer for 9 mins.
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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.
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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.
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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.