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Classic egg mayo on stacked toasts

15 minutes

Classic egg mayo on stacked toasts

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

6 large eggs
Sea salt and freshly ground black pepper
1/2 cup basic mayonnaise
4 T parsley, chopped
8 slices toasted ciabatta bread

Method

Place the eggs into a medium-sized saucepan and fill with cold water.

Add ¼ t salt and heat the water to a rolling boil.

Turn down the heat and cook for 10 minutes.

Drain, then top up with cold water to stop the cooking process.

Allow the eggs to cool, then peel, grate and mix with the mayonnaise.

Season to taste and add the chopped parsley.

Serve on toasted slices of ciabatta bread.

Per serving: 1675.3 kJ, 15.5 g protein, 26.9 g fat, 23.5 g carbs

Spinach lasagne

Pot bread

Italian fondue

Marinated baby marrow summer salad with salsa verde croutons

Mango blancmange

Crispy potato cakes draped with salmon and red onion slivers

Plum-and-coconut ice cream

Decadent chocolate fairy cakes

Butternut salad with raspberry vinaigrette

Bircher muesli with raspberry compote

Pork steaks with cassis raspberry sauce and ginger straws

Asian smoked salmon, mango and raspberry salad

Fish ‘n chips with balsamic mayonnaise

Crisp asparagus with healthy creme fraiche mayonnaise

Classic egg mayo on stacked toasts

Classic egg mayo on stacked toasts

Ingredients

Method