Bacon and Egg Salad Sandwich
This is Molly's variation on a BLT, which I especially like, as it is breakfast on a butty.
This is Molly's variation on a BLT, which I especially like, as it is breakfast on a butty.
- Carbohydrate 41.098640000625 g
- Cholesterol 1624.365 mg
- Fat 71.095491725625 g
- Fiber 6.29628829477958 g
- Protein 62.011004798125 g
- Saturated Fat 20.242908661625 g
- Serving Size 1 1 Serving (679g)
- Sodium 2577.106665 mg
- Sugar 34.8023517058454 g
- Trans Fat 9.36725267256251 g
- Calories 1046 calories
Step-by-step
- Cook the bacon until crisp, dry on a paper towel and crumble, now take off the shell from the eggs and chop.
- In a bowl combine the chopped eggs, celery, mayonnaise, salt and pepper and mix well, stir in the bacon.
- Chill to help blend flavours, then when ready to serve, layer lettuce, egg salad and tomato slices on 4 slices of bread, top with the remaining bread slices.
Balancing moisture content across contrasting components remains the primary technical hurdle when combining hard-boiled eggs and cured pork inside bread. Excess fat from streaky bacon must be thoroughly drained on absorbent paper towels before crumbling, otherwise residual grease will break down the mayonnaise emulsion and saturate the wholemeal crumb within minutes. Chilling the mixture for at least thirty minutes prior to assembly allows the fat from the bacon and yolks to firm up, solidifying the spreadable consistency needed to hold the layers in place.
Adapting this format for specific dietary requirements involves targeted substitutions that preserve the structural integrity of the sandwich. Replacing standard mayonnaise with a high-fat Greek yogurt maintains the necessary binding acidity while reducing overall lipid content, though extra black pepper is required to compensate for the missing richness. For gluten-free modifications, swap the wholemeal bread for a sturdy sourdough alternative that withstands the heavy moisture load of both the tomato slices and the egg salad without disintegrating.
Standard kitchen equipment easily handles this preparation without specialized tools, relying only on a sharp chef knife for uniform celery brunoise and an accurate timer for boiling eggs. Plunging the boiled eggs into an ice bath immediately after cooking halts the residual heat transfer that causes sulfurous gray rings around the yolks, ensuring a clean flavor profile. If a heavy-duty food processor is unavailable for chopping, a wire pastry blender or standard fork yields a sufficiently rustic egg texture without turning the mixture into a paste.
Proper storage demands separating components if advance preparation is necessary, as dressed egg salad degrades rapidly under refrigeration. Keep the bacon bits in an airtight container at room temperature for up to twenty-four hours to retain crispness, and store the combined egg and mayonnaise mixture covered for no longer than two days. Tomatoes and lettuce must remain unwashed and whole until the final plating stage to prevent premature cellular breakdown and oxidation.
