Egg sandwich by Heston Blumenthal

Heston's egg sandwich

Delicious, melt in the mouth egg sandwich by chef Heston Blumenthal.

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  • Makes2
  • CourseLunch
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins
  • Pluscooling

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  • 4 British Blacktail Free Range Egg
  • 3 tbsp mayonnaise
  • 2 tsp Dijon mustard, to taste
  • 1 tsp red wine vinegar, to taste
  • 6 cornichons, roughly chopped
  • 1 handful wild rocket or watercress, roughly chopped
  • 6g chives, chopped
  • 4 slices thick white sliced bread, or your favourite bread for a sandwich
  • 15g soft butter, for spreading


  1. Place the eggs in a pan of simmering water. Return to a simmer and cook for 8 minutes. Remove the eggs, place in a bowl of cold water, then leave to cool.

  2. Peel the eggs then separate the whites from the yolks. Roughly chop the whites and put into a small bowl, then break up and chop the yolks and put into another small bowl.

  3. To the yolks, add 2 tbsp heaped mayonnaise, the Dijon mustard and vinegar. Using the back of a metal spoon, crush and mix into a spreadable paste. Set aside.

  4. Mix the remaining mayonnaise into the egg whites, plus the chopped cornichons, rocket or watercress and chives. Season with salt and black pepper, to taste.

  5. Spread butter on all 4 slices of bread, then spread the egg yolk mix over each slice. Top 2 slices with the egg white mix, then sandwich together. Cut in half and enjoy.


Typical values per item when made using specific products in recipe


2,540kJ/ 610kcals



Saturated Fat












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