Lauraine Jacobs

Food Writer and Author of Delicious Books


28 October 2013


Genius Ham and Egg Sandwiches

Recipe by Lauraine Jacobs

  • 1 loaf thin-cut white sandwich bread
  • 1 cup mayonnaise (I like Best brand)
  • 6 free range eggs
  • 1 tsp mustard powder
  • Salt and freshly ground black pepper
  • 4 tbsp finely chopped fresh parsley
  • 300g Pokeno Bacon’s sugar-cured, manuka-smoked sliced ham
  • 2 tbsp Dijon style mustard

Make the egg filling by plunging the eggs into rapidly boiling water to cook for 7-8 minutes. Immediately remove and plunge into icy cold water to cool rapidly. Peel the eggs and place in a bowl. Use a potato masher to crush the eggs and add the mustard powder, salt and pepper, 4-5 tablespoons of the mayonnaise and the parsley. Mix well so the eggs are well mashed and not too chunky. Divide the egg onto seven portions and spread over seven pieces of the bread. Top each with a second slice. Lightly spread the upper side of these pieces of bread with mustard and place slices of ham on the mustard-spread bread. Finally spread the remaining seven slices of bread with mayonnaise and press lightly onto the ham. Take a very sharp knife and cut the crusts off each side of each sandwich. Cut each sandwich into three fingers and place on a sandwich plate. Cover with cling-film wrap and then with a wet tea-towel until ready to serve.
Makes 21 sandwiches

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