EGGS RULE THE WORLD! EGG SALAD CHOPPED BLT STYLE SANDWICHED BETWEEN SOFT FLUFFY MILK BREAD! JAMMY YOLK BOILERS THERE’S NOTHIN BETTER!
INGREDIENTS
- 8 eggs, hard boiled
- 4 eggs, medium with jammy yolk
- 0.5 lb-1 lb sliced bacon (8 slices), finely chopped
- ¾ cup white cabbage, finely chopped
- ¼ cup red onion, finely diced
- ½ cup tomatoes, seeded and finely chopped
- ½ cup chives, finely chopped
- ¼ cup bread and butter pickles, drained and finely chopped
- 1 cup, aged white cheddar cheese, grated
- ½ cup mayonnaise, to taste
- Salt, to taste
- Ground black pepper, to taste
- 8 slices, Japanese milk bread
- Butter, for toasting
COOKING METHOD
-
Fill a large pot with water and bring it to a boil.
- Cook 4 eggs for 7 minutes for medium jammy yolks.
- Cook 8 eggs for 10–11 minutes for a hard boiled.
- Transfer both batches to an ice bath and let cool completely before peeling.
- Heat a pan over medium heat and add the bacon strips. Render slowly until crispy but not overcooked. Transfer to a paper towel-lined tray to drain and cool before chopping into small pieces.
- Finely chop the cabbage, red onion and tomatoes (removing the seeds), chives and the bread and butter pickles. Grate the cheddar cheese. Set aside.
- Peel all of the eggs. Finely chop the 8 hard boiled eggs.
- In a large mixing bowl, combine the chopped hard boiled eggs, bacon, cabbage, onion, tomatoes, pickles, chives, and cheddar. Add the mayonnaise and season with salt and freshly ground black pepper. Mix until well combined.
- Trim the crusts from the bread, if desired. Butter one side of each slice and toast it, butter side down, in a pan over low heat until golden brown.
- Spread a generous layer of the egg salad onto the toasted side of one slice of bread. Nestle 1 whole jammy egg in the center, then top with another slice of bread. Cut the sandwich in half through the center of the egg so each half reveals the beautiful jammy yolk.
