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Makes 2 sandwiches

3 eggs
1tsp capers, chopped
1tsp chopped chives
4 slices sourdough
1tbsp mayonnaise
handful salad leaves
cucumber and tomato, finely sliced

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The egg mayonnaise can be made in advance and kept in the fridge

Egg Mayonnaise Sandwich

This is a slightly posher version of your standard egg mayonnaise sandwich. Use good quality bread, add some herbs and capers and you're onto a winner. Its also about boiling the eggs so they're just set and the yolk is still creamy. Make sure you use good quality eggs (local, free range, organic).


Cover the eggs with water and bring to the boil. Turn off the heat, cover and leave for exactly 7mins. Meanwhile toast the bread and butter lightly. Peel the eggs and mash, season generously and add the capers, chives and mayonnaise. Stir thoroughly and sandwich with the lettuce, tomato and cucumber.

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