Now that we spend so much more time at home than ever before I have started to make more sandwiches, most often for lunch but sometimes for supper too.

And a firm favourite is the egg mayo sarnie. Mainly because I always always have all the ingredients* to hand. So all I need to do is cook the eggs (I like mine runny on the point of jammy which makes the egg mayo so much better!), leave them to cool a little, chop them up and mix with mayo and a few other ingredients.

One ingredient I may not always have at home is chives, but it can be substituted for anything green really; chopped parsley, thinly sliced spring onions, even leeks one of which I tend to always have in the fridge. But if you really can’t find a fitting substitution in your kitchen it’s nice without too.

Egg mayo sandwiches, makes 2

4 slices bread of choice

butter for the bread

3 large eggs

2-3 tbsp good quality mayo (I use Hellmann’s)

1 tsp dijon or English mustard

a generous amount of salt and pepper

a splash of lemon juice

2 tbsp chopped chives

Start by boiling the eggs. Bring water to the boil in a sauce pan and submerge the eggs with a spoon one at a time. Cook for 6 minutes then drain and place the eggs in a bowl of cold water. Refresh with cold water after a minute or so. When the eggs are around room temperature, peel and chop them roughly. Mix mayonnaise, mustard, salt and pepper, lemon juice and chives in a bowl. Add the eggs, including all the runny yolk that’s spilled onto the cutting board. Mix well and adjust the seasoning if needed.

Butter all the bread slices on one side. Add a generous amount of egg mayo on two of the bread slices. Place the other two bread slices buttered side down to create two sandwiches. Cut in half to serve.