Grilled Egg-Mayo Sandwich
This is a quick yet filling grilled sandwich made with gorgeous, runny soft-boiled eggs.
- Cooking time20 minutes
Calorieskcal
This egg sandwich is a New Market–style grilled egg sandwich with a creamy filling of mayonnaise and soft-boiled eggs, and a buttery brown crust. It is an exceedingly easy and light snack, a special treat for egg-lovers. We have made ours along the lines of the NV Stores (Free School Street) grilled egg-mayo sandwich, which, when out shopping in the New Market area you can't go wrong with.
Frequently Asked Questions
Books in this recipe
No items found.
Like the work we do? Help keep this site ad-free by making a donation.
DonateIngredients
Serves
2 sandwiches
- 4 slices bread
- 2 eggs
- 40 g mayonnaise
- 10 g onion (finely chopped)
- 10 g coriander leaves (finely chopped)
- 1 pinch salt
- 1 pinch black pepper
- butter (for grilling)
Method
- First, boil the eggs. To get soft-boiled eggs, boil for 5–7 mins depending on the size of the egg. If you prefer hard-boiled eggs, cook them for 7–9 mins.
- Spread 10 g of mayonnaise on each slice of bread. Chop the boiled egg and spread it over the bread.
- Add salt and freshly crushed pepper.
- Chop onions and coriander, and sprinkle them over the eggs. Be careful not to overdo it, as we don't want to overwhelm the flavour of the eggs.
- For a buttery golden crust, spread softened butter on the outside.
- Heat an iron skillet or tawa. Place the buttered side down. Weigh down with another flat pan for even grilling.
- After a minute, remove the flat pan and butter the second side. Flip the sandwich over, and grill the other side for 1 minute.
- Serve hot, with ketchup and green chilli sauce.
.avif)
.avif)
.avif)
