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.
This recipe is from Delia's Complete How to Cook. Serves 2
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. You can watch how to boil eggs in our Cookery School Video on the right.
Now take a large fork and mash like mad until the eggs are thoroughly blended with the rest of the ingredients.Then pile it on to the rolls and garnish with the other two rashers, as shown.