Pret A Manger sells a small baguette with egg mayonnaise and bacon that I sometimes have for breakfast and that’s of course where I found the inspiration for this lovely breakfast. The crispy toast (with salted butter), smooth egg mayonnaise with plenty of flavour and savoury pancetta is such a great breakfast I’ve already had it two mornings in a row for breakfast.
NB. I prefer runny eggs in general but that doesn’t work in egg mayonnaise, therefore I boil them for seven and a half minutes so the yolks are set but still very yellow and creamy. If you prefer your eggs hardboiled please boil them for longer. Also, I prefer white pepper to black in subtle (non-Italian or meat) dishes, but again, it’s up to you to decide what you prefer.
Egg mayonnaise, serves 3
4 medium eggs
50 ml mayonnaise (Hellman’s or homemade)
1/2 tsp Dijon mustard
salt and white pepper
Bring water to the boil in the saucepan and place the eggs in the pan. Boil for seven and a half minutes. Drain and cover the eggs with very cold water. Drain once the eggs are cool and place in fridge for an hour to cool some more (makes it easier to peel them).
Peel the eggs and chop with a sharp knife. Mix mayonnaise with mustard and add the chopped eggs. Season to taste with salt and white pepper. Keep refrigerated.
Egg mayonnaise on toast with pancetta, per serving
1 thick slice white toast
a knob of butter for the toast
2 tbsp egg mayonnaise (as above)
2 slices pancetta, fried in the oven, 15 minutes in 200C
Toast the bread and butter it. Spread the egg salad on to the bread, top with the crispy pancetta. Serve immediately.