Egg & bacon brioche soldiers

• large eggs↗4
• slices from a brioche12

  loaf

• soft buttera little

  a little

• mayonnaise↗6 tbsp tbsp

  6 tbsp

• crispy bacon↗55g g

  55g

Step-by-step instructions

1. 1

   Bring a pan of water to the boil, add the eggs and set the timer for 9 mins.

2. 2

   Meanwhile, lightly butter each slice of brioche on one side and heat a griddle pan. Char the brioche on the hot pan until griddle lines appear, then flip and char the other side. Place the bread in a toast rack or on a wire rack to cool.

3. 3

   When the egg timer goes off, put the eggs in cold water for 10 mins to cool. Peel, then mash the eggs with a little seasoning, and stir in the mayo. Chill the egg mayo and store the toasted bread in an airtight container until you’re ready to serve.

4. 4

   Just before serving, assemble the sandwiches, then cut off the crusts and cut each sandwich into 2 or 3 fingers. Pop a slice of crispy bacon into each finger, so it sticks out the ends a little, and serve straight away.