Ingredients

Method

• 6 extra-large free-range eggs
• 1 cup tangy mayonnaise
• 100 g mild dill gherkins, roughly chopped
• salt, to taste
• white or black pepper, to taste
• 250 g streaky bacon
• 50 g butter lettuce
• 4 Woolworths knotted rolls, halved horizontally
• For the anchovy butter, mix:
• 4 T butter , softened
• 1 T Woolworths anchovy paste 1T

Method

Ingredients

1. Boil the eggs for 7 minutes. Place in cold or ice water to stop the cooking process. Once cool enough to handle, peel the eggs and place in a large mixing bowl.

2. Add half the mayonnaise and mash the eggs using a fork, keeping them quite chunky. Add the gherkins and season. Chill while cooking the bacon.

3. Preheat the oven to 180°C. Cook for 15 minutes, or until the bacon is golden and crispy. Allow to cool, then chop roughly.

4. Toast the rolls cut-side down in a dry pan, then spread with the anchovy butter. Add some lettuce, a generous amount of the egg mayonnaise and sprinkle with the bacon. Sandwich with the top half of the buns.

Find more egg recipes here.  

Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Leila-Anne Mokotedi