Printable Version
Egg Heads by Annabel Karmel
Ingredients
- 7 large British Lion eggs
- 3 1/2 tbsp mayonnaise
- salt and pepper
- 4 slices of bread, butter or margarine for spreading
- Decoration for faces
- sweet pepper
- grated carrot
- olives
- salami
- gherkin
- chives
- basil
- peas etc….
Preparation time: 5 mins.
Cooking time: 7 mins.
Serves: 4.
A fun way to prepare egg sandwiches. Get your children to help you design the faces
Method
Put the eggs in a saucepan of cold water and bring to the boil. Reduce the heat and simmer for 7 to 8 minutes (the yolk should be solid). Place the eggs in a bowl under cold running water until cool. Peel the eggs.
Slice 2 eggs with an egg slice or a knife. Set aside 8 of the slices for eyes. Place the remaining pieces in a bowl, add the unsliced eggs. Mash with a fork and add the mayonnaise.
Spread the slices of bread with butter and then cover with egg mayonnaise. Make faces using the toppings shown in the photo.