Eggs royale sandwiches

Name: Eggs royale sandwiches
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 32
Ingredients: 4 Waitrose Duchy Organic British Free Range Medium Eggs; 3 tbsp hollandaise sauce; 20 g chives, chopped; 8 slice/s soft white farmhouse bread, crusts removed; 40 g butter; 120 g Waitrose Duchy Organic Smoked Salmon; Handful washed and ready to eat spinach or lamb’s lettuce

Will Torrent's recipe pulls together all the elements from the brunch favourite between soft bread and butter – an outstanding egg sandwich if ever there was one.

5 out of 5 stars(3) Rate this recipe

Makes32
CourseBuffet
Prepare15 mins
Cook6 mins
Total time21 mins
Pluscooling

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Ingredients

4 Waitrose Duchy Organic British Free Range Medium Eggs
3 tbsp hollandaise sauce
⅛ x 20g chives, chopped
8 slice/s soft white farmhouse bread, crusts removed
40g butter
2 x 120g Waitrose Duchy Organic Smoked Salmon
Handful washed and ready to eat spinach or lamb’s lettuce

Method

Place the eggs in a saucepan in which they will fit snugly, add a pinch of salt and cover with cold water. Bring to the boil, then reduce the heat and simmer for 6 minutes. Drain and run under cold water, changing the water a couple of times, for about 10 minutes, or until completely cold.
Peel the eggs, finely chop and tip into a bowl. Add the hollandaise sauce and chives, season and mix to combine.
Lay the bread on the work surface and spread with butter. Lay slices of the smoked salmon over ½ the bread, then divide the egg mixture on top, spreading it evenly.
Top with the spinach or lettuce and the other bread slices, butter-side down, and gently press together. Cut each sandwich into 8 bitesized triangles and serve.

Cook’s tip

Cutting the crusts from the bread before making the sandwiches saves waste and is easier, particularly when cutting these sandwiches small. Blitz into breadcrumbs and keep in the freezer for another recipe.