Egg buns

The ad­di­tion of veg­gies gives the tra­di­tional egg and ba­con sand­wich a tasty twist and it’s so easy to pre­pare.

YOU Lunchbox Ideas - - Contents -

MAKES

4 rolls

Prepa­ra­tion time: 20 min­utes

4 Por­tuguese or seeded whole­wheat rolls 1 roll or tub of ham or ba­con spread 4 cos let­tuce leaves 2 hard-boiled eggs, halved salt and pep­per 60 ml (¼ c) may­on­naise 4 ham slices or cooked ba­con rash­ers 4 gherkins, sliced (op­tional) 1 red and/or yel­low pep­per, roasted and cut into pieces 1 Cut the rolls in half. Us­ing a sharp knife, hol­low out the bot­tom half of each roll, leav­ing a 5 mm edge. 2 Spread the hol­low and top half of each roll with ham or ba­con spread. 3 Put a let­tuce leaf in each hol­low, fol­lowed by half an egg. Sea­son with salt and pep­per and spoon a lit­tle may­on­naise over. Ar­range the ham or ba­con, gherkins (if us­ing) and pep­pers on top and cover with the top half of the roll. 4 Se­cure each roll with a length of butcher’s string as if wrap­ping a par­cel. 5 Place the rolls on a cut­ting board and place an­other cut­ting board on top. Weigh down the board with a few cans of food to press the fill­ing into the rolls. Pack into a lunch bag and chill un­til ready for lunch.

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