A delicious and easy to make sandwich spread that the children will love in their lunch boxes.
4 rashers of lean back bacon (trimmed of fat and cut into small pieces)
4 large free-range eggs
4 tablespoons sandwich spread (I used Heinz )
1 tablespoon salad cream or mayonnaise
salt and pepper, to season
50g grated Cheddar cheese
If you don't want to use a commercial sandwich spread, then mix the egg and bacon with salad cream and then add finely chopped pieces of tomato, carrot, shallots, gherkin and red peppers. I used Heinz sandwich spread in this recipe as it is low in fat, low in salt and calories, as well as being a healthier option to mayonnaise. There are no artificial colours or flavours in Heinz sandwich spread too, so a great ready-made relish to have in the kitchen.
Grill or fry the bacon until crisp or cooked to personal preference. Boil the eggs for 7 minutes, and then plunge them into cold water; shell them when they are cool enough to handle.
Chop the boiled eggs finely, or use an egg slicer and slice the eggs both ways to get small slivers.
Place the cooked bacon and egg into a bowl and then add the sandwich spread and salad cream or mayonnaise. Mix well and season to taste. If adding the cheese, add the cheese before seasoning and again, adjust the seasoning to taste.
Store in a sealed container in the fridge for up to 2 days and use as a sandwich spread.
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