It takes us 4 hours to make our chilli jam so we've done the hard work in developing the depth of flavour for you to chuck it on everything and anything. Here we mix our chilli jam with the mayo to make the ultimate breakfast sandwich
Breakfast Sandwich with Egg Salad, Avocado, Bacon
& Chilli Jam Mayo
For 2 sandwiches
Ingredients
- 4 large eggs
- 6 slices bacon
- 4 slices sandwich bread or brioche-style bread
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- Salt and pepper
- 1 ripe avocado
- Lettuce
For the Chilli Jam Mayonnaise
- 120g mayonnaise
- 30g Galloway Lodge Chilli Jam
Preparation
1. Bring a pot of water to a boil. Add the eggs and cook for 9 minutes.
Transfer to a bowl of ice water and let them cool completely.
2. Meanwhile, cook the bacon in a pan until crisp but still slightly chewy. Transfer them to paper towels to drain.
3. Using the bacon fat, toast the bread in the same pan until golden on each side.
4. Peel the eggs and roughly chop them. In a bowl, mix them with the mayonnaise, mustard, lemon juice, salt and pepper. Keep the texture slightly chunky.
5. Cut the avocado in half lengthwise and remove the pit. Scoop out the flesh and slice thinly.
6. In a small bowl, mix the mayonnaise with the Galloway Lodge Chilli Jam.
7. To assemble the sandwiches, spread a layer of the Galloway Lodge Chilli Jam on one slice of bread. Add a few avocado slices, then the egg salad, the bacon and the lettuce. Top with the second slice of bread, press gently. Enjoy !