Heston's egg sandwich

Name: Heston's egg sandwich
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 4 British Blacktail Free Range Egg; 3 tbsp mayonnaise; 2 tsp Dijon mustard, to taste; 1 tsp red wine vinegar, to taste; 6 cornichons, roughly chopped; 1 handful wild rocket or watercress, roughly chopped; 6 g chives, chopped; 4 slices thick white sliced bread, or your favourite bread for a sandwich; 15 g soft butter, for spreading

Delicious, melt in the mouth egg sandwich by chef Heston Blumenthal.

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Makes2
CourseLunch
Prepare10 mins
Cook10 mins
Total time20 mins
Pluscooling

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4 British Blacktail Free Range Egg
3 tbsp mayonnaise
2 tsp Dijon mustard, to taste
1 tsp red wine vinegar, to taste
6 cornichons, roughly chopped
1 handful wild rocket or watercress, roughly chopped
6g chives, chopped
4 slices thick white sliced bread, or your favourite bread for a sandwich
15g soft butter, for spreading

Place the eggs in a pan of simmering water. Return to a simmer and cook for 8 minutes. Remove the eggs, place in a bowl of cold water, then leave to cool.
Peel the eggs then separate the whites from the yolks. Roughly chop the whites and put into a small bowl, then break up and chop the yolks and put into another small bowl.
To the yolks, add 2 tbsp heaped mayonnaise, the Dijon mustard and vinegar. Using the back of a metal spoon, crush and mix into a spreadable paste. Set aside.
Mix the remaining mayonnaise into the egg whites, plus the chopped cornichons, rocket or watercress and chives. Season with salt and black pepper, to taste.
Spread butter on all 4 slices of bread, then spread the egg yolk mix over each slice. Top 2 slices with the egg white mix, then sandwich together. Cut in half and enjoy.

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