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.
Vegetarian
Ingredients
Egg mayonnaise sandwich
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+
£11.86
Advance Preparation
Egghard boiled
/g
550.0 g
0%
Quail eggs10 in number
/pc
1.0 pc
0%
Method
White medium sliced bread
/g
600.0 g
0%
FLORA Buttery 2kg
/g
200.0 g
0%
Ground black pepper
/g
5.0 g
0%
Chives
/g
5.0 g
0%
HELLMANN'S Light Mayonnaise 10L
/ml
200.0 ml
0%
To Serve
Micro herbs
/g
10.0 g
0%
/
Advance Preparation
-
Egghard boiled 550.0 g
-
Quail eggs10 in number 1.0 pc
Method
-
White medium sliced bread 600.0 g
-
FLORA Buttery 2kg 200.0 g
-
Ground black pepper 5.0 g
-
Chives 5.0 g
To Serve
-
Micro herbs 10.0 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.
-
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.
