Egg mayonnaise sandwich
Enrich your food service menu with this delicious and simple snack: A refined classic afternoon tea sandwich garnished with a lightly boiled quails egg, HELLMANN'S Light Mayonnaise, FLORA Buttery and micro herbs.
Ingredients
Advance Preparation
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Egghard boiled 550 g
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Quail eggs10 in number 1 pc
Method
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White medium sliced bread 600 g
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FLORA Buttery 2kg 200 g
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Ground black pepper 5 g
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Chives 5 g
To Serve
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Micro herbs 10 g
Preparation
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Advance Preparation
- Peel and grate the eggs.
- Place the quails eggs into boiling water and simmer for no more than 2.5 min., place in ice water, peel and store ready for use.
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Method
- Place the grated eggs in a bowl with the HELLMANN'S Mayonnaise, black pepper and chives, then mix together.
- Spread each slice of bread lightly with FLORA Buttery and cover with cling film to keep fresh.
- Lay out the bread and evenly cover with the egg mayonnaise, cover with the remaining slices of bread.
- Firstly remove the crusts then cut each sandwich into 3 equal fingers.
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To Serve
- Serve on a plate or a platter and garnish each portion with 2 halves of quails egg and sprinkle with micro herbs.
