Ploughman’s scones
These savoury cheese scones, filled with thin slices of apple and chutney, make a delicious addition to an afternoon tea spread
Egg & bacon brioche soldiers
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6 (makes 12 finger sandwiches)
Skip to ingredients
- 4 large eggs
- 12 slices from a briocheloaf
- a little soft butter
- 6 tbsp mayonnaise
- 55g crispy bacon
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.
