High proteinQuick

Egg Mayonnaise Sandwich

Seven minutes for the eggs. Six is runny, eight is chalky.

15 min Serves 1 Stove, Saucepan

Per serving

613

kcal

32.1 g

protein

36.2 g

carbs

37.3 g

fat

5.2 g protein per 100 kcal · 6.6 g fibre. Calculated from the exact weights below using standard food composition data, so they are close estimates rather than lab values.

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Ingredients

For 1 serving.

  • Egg165 g
  • Bread80 g
  • Mayonnaise25 g
  • Lettuce (romaine)(optional)30 g
  • Spring onion(optional)15 g

Method

  1. 1Boil the eggs seven minutes, then straight into cold water.
  2. 2Peel, chop roughly, fold with the mayonnaise.
  3. 3Plenty of pepper, onto the bread.

New to cooking? Read this first

The techniques and safety points this recipe uses, explained from scratch.

Spring onionsShow

Mild and quick. The white part is stronger; the green tops are softer and often scattered over at the end.

  1. Trim off the hairy root and any tired tips of the green.
  2. Line them up together and slice across into thin rings, or slice long thin strips at an angle.
Boiling eggsShow

Timed from lowering the eggs into already-boiling water, for medium-to-large eggs straight from the fridge.

  1. Lower the eggs gently into boiling water on a spoon.
  2. Soft, runny yolk: 6–7 minutes. Jammy: 8 minutes. Hard: 10–12 minutes.
  3. Lift them into cold water to stop the cooking. Peel from the wide end, under running water.

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A standard home version of a well-known dish, written for Solviro. Nutrition is estimated from ingredient weights and will vary with brands and portions.