Tamago Harissa Sando
My favourite egg sandwich! It's creamy, spicy, and absolutely delicious.
Servings: 1 Sando
Ingredients
- 3 eggs
- 2 slices of thick white bread
- 1 teaspoon butter, to spread on your bread
- 1 tablespoon mayonnaise
- 2 spring onions, finely sliced
- 1 tablespoon parsley, chopped
- 1 teaspoon harissa paste
Instructions
- First up, get a small saucepan of water on a boil. Add in your three eggs. Set a timer for 6 minutes and 10 minutes. Keep your saucepan on medium heat.
- After 6 minutes, remove two of your eggs and place into a bowl of cold water.
- After the 10 minutes is up, remove your last egg and place into a separate bowl of cold water.
- Peel your 10-minute egg, and add it into a bowl with your mayonnaise, chopped spring onion, chopped parsley, and harissa paste, and season with salt and pepper to taste. Set aside.
- Slice your two pieces of thick white bread and butter them. Get your 6 minute boiled eggs, peel them, and then gently slice them in half, lengthways or widthways (up to you!). Place three halves of the eggs face down onto one of your slices of bread. Add the final half of your egg into the harissa egg mixture.
- Pile your harissa egg mixture onto the bread surrounding the egg halves so that they're submerged (feel free to watch my IG reel or TikTok video to see what I mean by this).
- Add on your second piece of bread and fold it up in baking paper. Eat straight away or pop in the fridge for 20 minutes and then serve up and enjoy!