Currently Playing: I'm Yours - Jason Mraz
Like most busy working adults, we're kind of used to having breakfast in the office on workdays, be it bread from the neighbourhood bakery, museli bars, or just a mug of instant cereal. But can breakfast get any better than that? Sure thing!
Sis and I decided to prepare egg mayo sandwich for breakfast for the whole family, something that can be accomplished in just under 30 minutes, and can be made the night before - Perfect for busy people!
Stuff we need (Makes 5x sandwiches):
1 tablespoon mayonaise
5 eggs
2 whole baby butterhead lettuces
10 slices of white/wholegrain bread, or 5 croissants
some bacon bits
some ground black pepper
We start off by making hard-boiled eggs first:
Add some vinegar to the water so as to ensure the egg's contents stay together even if the egg shell cracks while boiling.
While the eggs are being boiled, peel the butterhead lettuce and wash the leaves:
Baby butterhead lettuces are crunchy and sweet, and the leaves are just the right size for the bread slices.
Once the eggs are cooked, peel the eggshells and allow them to cool before dicing them using a butter knife:
To still be able to enjoy the springy texture of the eggs, avoid dicing them too finely.
Pop the mayonaise in and mix well. Don't overdo the mayonaise as too much of it will make the spread 'watery' and we don't want to end up with soggy bread the next morning. Add ground black pepper to taste!
Ground black pepper adds a bit of zest to your sandwich!
And we have all the ingredients required to assemble our sandwich!
The bacon bits add a lil' crunchy surprise to the egg mayo sandwich!
Place a leaf of lettuce on a slice of bread before spreading the egg mayo over. This helps to prevent the bread from absorbing the moisture from the spread and becoming soggy. Sprinkle some bacon bits (The ones you usually find in caesar salad) and place another leaf of lettuce on top.
Top it all with another slice of bread, and package the masterpiece in shrink wrap:
Ta-dah! Mission accomplished! For a slight variation, toast the bread lightly or use croissants instead.
Pop the sandwiches in the fridge and they're ready to go the next morning! The low temperatures will help keep the toasted bread crisp and also keeps the crunchiness of the lettuce.
