Egg faces

  • Serves: 4
  • Prep: 10 mins
  • Cook: 5 mins
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Ingredients

  • 6 medium British Lion eggs

  • 3 tbsp reduced fat mayonnaise

  • 4 soft wholemeal rolls

  • soft butter to spread

  • halved cherry tomatoes

  • slices of cucumber

  • slices of red pepper

  • a few pitted black green and olives

  • a punnet of mustard cress

Method

  1. Place the eggs in a medium pan of cold water. Place on the hob and slowly bring to the boil. When boiling begins simmer for 5 1/2 minutes.
  2. Drain the eggs, rinse in cold water and tap the shells all over, leave to cool. When cold, peel away the shells.  Slice the eggs - reserve 16 slices. Roughly chop the remaining eggs, place in a bowl and stir in the mayonnaise. Season.
  3. Divide the egg mayonnaise between the rolls. Place 2 slices of egg on each for eyes. Arrange the vegetables in a little bowls and let your creativity run wild, making faces with the egg slices, vegetables and cress for hair.
Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
409 24.3g 15.2g 28.7g 13.2g 1.8g

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3 / 5 rating (3 votes)

See also