4 large eggs
12 slices of brioche loaf
Butter, to spread
4 tbsp mayonnaise
55 g pack crispy bacon
- Bring a pan of water to the boil, add the eggs and set the timer for 9 mins.
- Meanwhile, lightly butter each slice of brioche on one side and heat a chargrill pan. Char the brioche on the hot pan until grill lines appear, then flip and char the other side. Place the bread in a toast rack or on a wire rack to cool.
- When the egg timer goes off, put the eggs in cold water for 10 mins to cool. Peel, then mash the eggs with a little seasoning, and stir in the mayo. Chill the egg mayo and store the toasted bread in an airtight container until you’re ready to serve.
- Just before serving, assemble the sandwiches, then cut off the crusts and cut each sandwich into 2 or 3 fingers. Pop a slice of crispy bacon into each finger, so it sticks out the ends a little, and serve straight away.