20 minutes
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Bacon and egg sandwich
Ingredients
4 pers.
- 8 slices rye bread
- 1 batch egg salad (see recipe below)
- 8 slices of bacon, fried
- 12 half-dried tomato halves
- 20-40 g baby spinach
Egg salad
- 3 cooked eggs, chopped
- 3 tbsp mayonnaise
- 1 tbsp Dijon mustard
- A spring parsley
- 1/2 red onion, finely chopped
- Green olives, chopped, to taste
- A pinch paprika powder
- Salt
- Pepper
Method
- Mix the egg, mayonnaise, mustard, parsley, onion, olives and paprika.
- Season to taste with salt, pepper and any of the other ingredients if more is required.
- Refrigerate the egg salad.
- Spread the egg salad over the two slices.
- Place the bacon on one slice and the tomato on the other.
- Add spinach to the tomato and add to the slice with the bacon.
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