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BLT double decker
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2 essential Waitrose Eggs
4 rashers essential Waitrose Smoked British Bacon Thin Back Rashers
1 tbsp essential Waitrose Half-Fat Mayonnaise
1 tsp Dijon mustard
1 tub essential Waitrose Salad Cress, snipped
6 slices Original Bread, from 800g loaf
2 curly lettuce leaves
1 tomato, sliced
1. Cook the eggs in a pan of boiling water for 8 minutes then drain, cool and shell.
2. Meanwhile, grill the bacon for 3 minutes on each side until cooked through and browned.
3. Chop the eggs roughly then, using a fork, mash together with the mayonnaise and mustard. Stir in the cress.
4. Lightly toast the bread and place a lettuce leaf on 2 of the slices, top with the tomato and the grilled bacon. Spread the egg mayonnaise onto 2 slices of the toast and place on top of the bacon. Finally, place the remaining 2 slices of toast on top. Secure with cocktail sticks then cut each sandwich diagonally in half. Delicious served with Waitrose Mixed Beetroot Crisps or Vegetable Crisps.
Save time with a prepared filling-try essential Waitrose Free Range Egg & Bacon Deli Filler.
Typical values per serving:
26.9g protein, 7.6g fibre
This recipe was first published in August 2013.
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