Bacon and Egg Salad Sandwich
This is Molly?s variation on a BLT, which I especially like, as it is breakfast on a butty.
- Preparing Time: 30 minutes
- Total Time: 20 minutes
- Served Person: 4
sandwiches
bacon
english
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains dairy
contains eggs
- 1 pinch sea salt
- 1/3 cup mayonnaise
- 1/3 cup celery chopped
- 6 eggs hard boiled
- 6 slices bacon we use american or streaky
- 1 pinch black pepper freshly ground
- 4 lettuce leaves we use either cos or little gem
- 4 slices tomato
- 8 slices wholemeal bread
- Carbohydrate 41.098640000625 g
- Cholesterol 1624.365 mg
- Fat 71.095491725625 g
- Fiber 6.29628829477958 g
- Protein 62.011004798125 g
- Saturated Fat 20.242908661625 g
- Serving Size 1 1 Serving (679g)
- Sodium 2577.106665 mg
- Sugar 34.8023517058454 g
- Trans Fat 9.36725267256251 g
- Calories 1046 calories
Cook the bacon until crisp, dry on a paper towel and crumble, now take off the shell from the eggs and chop. In a bowl combine the chopped eggs, celery, mayonnaise, salt and pepper and mix well, stir in the bacon. Chill to help blend flavours, then when ready to serve, layer lettuce, egg salad and tomato slices on 4 slices of bread, top with the remaining bread slices.
