England / Appetizers

Egg sandwich

Name: Egg sandwich
Prep time: 10 min
Cook time: 10 min
Yield: 2 portions
Cuisine: England
Ingredients: 4 eggs; 3 tbsp mayonnaise; 2 tsp Dijon mustard; 1 tsp red wine vinegar; 6 cornichons, chopped; 1 handful rocket or watercress; 6 g chives; 4 slices white bread; 15 g soft butter

A home adaptation of Heston Blumenthal’s published egg sandwich.

Prep10 min

Cook10 min

Yield2 portions

Jump to recipe

Editorial home-cooking adaptation · Not yet kitchen-tested. Timings are estimates; additional soaking, rising or chilling may apply. Read the complete method before starting.

From the published recipe collection

Heston Blumenthal

This is Private Kitchen’s concise home adaptation, not the chef’s original text. Read the source for the complete published method and context.

Read the published recipe

Three-star restaurant connection: The Fat Duck, Bray · MICHELIN Guide . Restaurant recognition does not certify this recipe. No affiliation or endorsement.

Ingredients

2 portions

1×

Units are listed with each ingredient. 1 tbsp = 15 ml; 1 tsp = 5 ml. US cup measures are approximately 240 ml. Chef adaptations may retain source units. Scaling changes quantities, not cooking times. Ingredient ticks reset when the page reloads.

Let’s make it.

Simmer eggs for eight minutes, then cool in cold water.
Peel and separate yolks from whites; chop both separately.
Mash yolks with two tablespoons mayonnaise, mustard and vinegar. Combine whites with remaining mayonnaise, chopped herbs and cornichons; season.
Butter the bread. Spread yolk mixture on all slices, add white mixture to two, and close the sandwiches.

A little kitchen note

Private Kitchen home adaptation of the linked published recipe; not kitchen-tested or endorsed by the chef. Allow extra cooling time.

Allergen notes

Check every ingredient label; recipe may contain milk, egg, wheat, mustard or nuts.. This list is a starting point, not a certification of suitability. Check every ingredient label and preparation surface.

Use a food thermometer where relevant. For handling and storage, see our cooking basics and official food-safety links.

A little nourishment.

Illustrative nutrition estimate · Per listed portion (1/2 of the recipe)

Energy: 509 kcal
Protein: 18.9 g
Carbs: 31.6 g
Fat: 33.7 g
Fibre: 2.3 g
Total sugar: 4.0 g
Sodium: 823 mg

Approximate generic ingredient estimates, not verified nutrition labels. Includes quantified optional ingredients; unquantified “as needed” salt, oils or garnishes may be excluded. Brands, substitutions, portions and cooking change values. Nutrition stays per portion when batch quantities are scaled. How we estimate nutrition

Approximate generic ingredient estimates. Brands, edible portions and cooking change values.

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