CookEat Recipe
Egg Club Sandwiches
Toasted club sandwiches filled with fried eggs, bacon, lettuce and mayonnaise.
Method
Steps
Step 1
Make the mayonnaise first. Put one yolk from an in-shell pasteurized egg in a clean bowl with the tablespoon of white wine vinegar, one saltspoon of dry English mustard powder, two saltspoons of salt and one saltspoon of cayenne. Whisk briskly for two minutes.
Step 2
Add the three quarters of a gill of cool olive oil drop by drop, whisking continuously. After all the oil is incorporated, keep whisking for four minutes. Add the juice of the quarter lemon and mix for one more minute. Cover and refrigerate the mayonnaise at 40°F or below until needed.
Step 3
Preheat the oven to 350°F. Freshly toast all twelve pieces of plain white bread and lightly butter them. Wash the six pale inner lettuce leaves and drain and dry them thoroughly.
Step 4
Broil the six thin slices of raw lean pork bacon, turning them and continuing until crisp in all parts. Drain and cut each cooked slice in two. For each egg, heat one teaspoon of melted butter in a frying pan, carefully break in the egg and season with a very little salt and white pepper. Fry for about one and a half minutes on each side, continuing until the white and yolk are firm and the centre reaches 160°F. Lift with a skimmer and drain on a clean food-safe cloth. Repeat for all six eggs, using six teaspoons of melted butter in total.
Step 5
Put one cooked egg on each of six buttered toasts and arrange the two halves of one cooked bacon slice over each egg. Spread a little of the prepared mayonnaise over each of the six drained lettuce leaves and lay a leaf over the bacon on each base. Keep the unused mayonnaise covered and refrigerate promptly at 40°F or below.
Step 6
Cover with the other six toasts, neatly trim away the crusts and cut each sandwich into two triangular halves, making twelve halves in all. Arrange on a hot serving dish, put in the oven for about two minutes to warm, then remove and serve immediately.
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