Ingredients with Measurements:
- 4 slices of bread
- 4 large eggs
- 4 slices of bacon
- 2 tablespoons of mayonnaise
- 1 tablespoon of Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- A pot for boiling eggs
- A frying pan for cooking bacon
Step-by-step instructions:
1. Bring a pot of water to a boil and add the eggs. Boil for 6-7 minutes for a soft-boiled egg or 10-12 minutes for a hard-boiled egg.
2. While the eggs are boiling, cook the bacon in a frying pan until crispy. Remove from the pan and place on a paper towel to drain excess grease.
3. Once the eggs are done, remove them from the pot and place them in a bowl of cold water to stop the cooking process.
4. Peel the eggs and slice them in half.
5. Toast the bread slices until golden brown.
6. In a small bowl, mix together the mayonnaise and Dijon mustard.
7. Spread the mayonnaise mixture on each slice of bread.
8. Place a slice of bacon on one slice of bread.
9. Add two halves of boiled egg on top of the bacon.
10. Season with salt and pepper to taste.
11. Top with the other slice of bread.
12. Serve immediately.
Time:
Preparation time: 5 minutes
Cooking time: 20 minutes
Temperature:
Boiling water: 100°C (212°F)
Frying pan: Medium-high heat
Serving size:
This recipe serves 2 people.
Nutritional information:
Calories per serving: 372
Fat: 23g
Carbohydrates: 24g
Protein: 18g
Sodium: 731mg
Sugar: 3g
Substitutions for ingredients:
- You can use any type of bread you prefer.
- Turkey bacon can be used instead of regular bacon.
- Greek yogurt can be used instead of mayonnaise.
Variations:
- Add sliced avocado for a creamy texture.
- Use a different type of mustard for a different flavor.
- Add sliced tomatoes or lettuce for extra freshness.
Tips and tricks:
- Use a slotted spoon to remove the eggs from the pot to avoid breaking them.
- Use a sharp knife to cut the eggs in half.
- Toast the bread before adding the toppings to prevent the bread from getting soggy.
Storage instructions:
This sandwich is best served fresh and should not be stored.
Reheating instructions:
This sandwich is best served fresh and should not be reheated.
Presentation ideas:
Cut the sandwich in half diagonally and place it on a plate.
Garnishes:
Add a sprinkle of chopped chives or parsley on top for a pop of color.
Pairings:
This sandwich pairs well with a side of potato chips or a simple green salad.
Suggested side dishes:
- Potato chips
- Green salad
- Tomato soup
Troubleshooting advice:
- If the eggs are difficult to peel, try cracking them all over and then peeling them under running water.
- If the bacon is too greasy, place it on a paper towel to absorb the excess grease.
Food safety advice:
- Make sure to cook the eggs and bacon thoroughly to avoid any foodborne illnesses.
- Wash your hands and all utensils before and after handling raw eggs and bacon.
Food history:
The boiled egg and bacon sandwich is a classic breakfast sandwich that originated in the United Kingdom.
Flavor profiles:
This sandwich is savory and salty with a creamy and tangy mayonnaise and mustard spread.
Serving suggestions:
Serve this sandwich for breakfast or brunch. It also makes a great lunch option.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A