For (still) to do honour to the London Olympics, here is a recipe revisited the egg sandwich served at tea time. The “Tea Time” is absolutely inseparable from England (oh woe if you do not observe it) and the tea is served with several things including sandwiches in the shape of a triangle.
The version of the update is rolled out to make it more “funny” tea time ” and contains of young shoots is what gives them so much of freshness because, yes, the egg mayonnaise is not light light !!!
Well, as we are in France, I do not require you to eat this sandwich at tea time but why not at the time of the brunch, aperitif or picnic ?!!
Sandwich roll with egg and sprouts of alfalfa
Ingredients (for 12 rolls)
- 6 slices of soft white bread without crust
- 3 eggs
- 1 half tray of sprouts of alfalfa or other
- 3 tbsp mayonnaise (home or industrial)
- 1 good pinch of curry powder
Cook your eggs in the boiling for 8-10 minutes (I don’t like hard-boiled eggs too cooked !). Écalez-and chop-the more or less finely.
Mix the mayonnaise and the curry and then add the eggs into pieces and mix.
Take a slice of bread and crush it with a rolling pin so that it is fine. Do the same with the rest of the slices.
Spread each slice of bread, crumb mixture, egg mayonnaise and then add the long strip of seedling alfalfa. Then roll your sandwiches tightly.
Then cut them in half and enjoy !