Open-faced Egg and Bacon Sandwiches
My next-door neighbour Dot always keeps me well supplied with delightful home-made grainy brown rolls. As supper at home on Sundays is almost always a snack meal, we love to eat them warmed, halved and buttered, then spread with this yummy egg topping.
|3 small bread rolls, warmed, halved and buttered|
|For the topping:|
|3 large eggs, hard-boiled|
|6 rashers streaky bacon|
|½ level teaspoon butter|
|1 level tablespoon mayonnaise|
|salt and freshly milled black pepper|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
This recipe is taken from Delia's How to Cook Book One and Delia's Complete How To Cook
Grill the bacon until crispy. Reserve two rashers for garnish, then chop the other four into small pieces.
As soon as the eggs are cool enough, peel them, discard the shells and place the eggs in a bowl with the chopped bacon and the rest of the topping ingredients.
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My next-door neighbour Dot always keeps me well supplied with delightful home-made grainy brown rolls. As supper at home on Sundays is almost always a snack meal, we love to eat them warmed, halved and buttered, then spread with this yummy egg toppin
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