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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the eggs in a small pan and cover with water. Bring to the boil and cook for 6 minutes. Drain and run the eggs under cold water until cool. | 2. Peel and then coarsely grate or crumble the eggs into a bowl. Mix with the salad cream, mayonnaise and chives and season with salt and pepper to taste. | 3. Cut off the bread crusts with a serrated knife - put them to one side for home-made breadcrumbs. | 4. Butter the bread and divide the egg mixture between 4 bread slices. Top with the remaining bread. Stack 2 sandwiches together and cut into 3 fingers, then serve. | 5. Cook's tips: Pierce the rounded end of each egg with a pin before cooking to help stop the shell from cracking. | 6. Cooling the eggs under cold water stops them from cooking further and prevents a dark ring forming around the yolk. | 7. For easy peeling, peel the eggs under cold running water over a colander to collect all the bits of shell. The water stops the shell from sticking to your fingers and the egg. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	4			251.68	1.2672	22.1056	16.7376
salad cream	1	tablespoon		-	-	-	-
mayonnaise	2	tablespoons		108.3	0.0	0.111	12.0
chive	1	tablespoon	chopped	0.9	0.1305	0.0981	0.0219
brown bread	8	slices	sliced	702.0	155.88	18.72	5.4
butter			softened	-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.