You will not find me trying to recreate a recipe inspired by a fast food chain restaurant. But this is an exception. There is a fresh sandwich chain in England that makes a great breakfast sandwich, one that I almost always get in the airport before an early morning departure. It’s a long slice of baguette layered with crispy bacon and hard boiled eggs blended with mayonnaise and lots of black pepper. It’s a perfect portable breakfast, simple for an early morning but with just the right amount of punchy pepper.
Before sampling this sandwich, I was not much of an egg salad person. I always found it rubbery and full of things I don’t like. The idea of a simple salad of breakfast favorites appealed, and I whipped it up as my own personal treat for years. But recently, I gave a tea and made a selection of finger sandwiches. I couldn’t find an ingredient for one of my planned versions, so at the last minute I whipped up a batch of this filling. It was far and away the biggest hit on the sandwich tray. So I decided it was worth sharing.
This is a simple recipe, so the ingredients must be good. I find farm fresh eggs and good bacon are key. My local pork producer makes a wonderful peppered bacon and I love to use that, though I adjust the amount of pepper I add. But make no mistake, pepper is crucial to making this simple salad pop, so don’t be shy.
Bacon and Egg Salad
6 strips of bacon
1 tablespoon Dijon mustard
1/2 cup mayonnaise
1 teaspoon salt
2 teaspoons freshly cracked black pepper
Cook the bacon strips until very crispy. Drain on paper towels, patting off as much grease as possible. Leave to cool, then chop into small pieces.
Place the eggs in a saucepan and cover with water. Bring the water to a boil, then cook the eggs for 7 minutes. Fill a bowl with ice cubes and water, and when the 7 minutes is up, remove the eggs to the ice water and leave until cool. Peel the eggs, rinse off any shell bits and pat dry with paper towels. Slice two eggs in half and scoop the yolks into a bowl. Add the mustard, mayonnaise, salt and pepper and mash until smooth. Add the chopped bacon. Dice the whites and remaining whole eggs and add to the bowl. Gently stir until the mayonnaise has coated the eggs and bacon. Add more pepper or salt to taste.
Refrigerate, covered, for at least an hour or until ready to serve. The salad will keep in the fridge for 3 days.
Makes about 3 cups, enough for 4 well-stuffed sandwiches. Easily doubles.