Egg Mayonnaise Rolls

These egg mayo rolls are ideal for lunch, afternoon tea or a school lunchbox

Serves: 2
Prep: 15 mins plus cooling
Cook: 6 mins


2 eggs
2 rashers smoked dry cured back bacon
1 tsp French style mustard
50g Boursin tomato, onion & chive
2 tbsp mayonnaise
2 rolls, of your choice
colourful mustard and cress and salad leaves


1.Place the eggs in a small saucepan and cover with water. Bring to the boil and simmer for 6 minutes. Remove from the heat and immediately plunge into cold water and leave until cold.
2.Grill or dry fry the bacon in a non stick frying pan until crisp and golden. Remove from the heat and drain on kitchen paper. Allow to cool.
3.Shell eggs and roughly chop. Finely chop the bacon. Mix together the mustard, Boursin tomato & chive and mayonnaise until smooth. Stir in eggs and bacon and season to taste.
4.Halve rolls and spread egg mayonnaise over the base. Top with mustard and cress and salad leaves and sandwich roll back together. Wrap and pack. Chill until ready to transport. Calories per portion: 508 Cost per portion: £2.00

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