EGG & BACON BRIOCHE SOLDIERS

Egg & bacon brioche soldiers image

Finger sandwich fillings don't have to be dainty - add some bold flavours to your afternoon tea with these brunch-inspired bites

Provided by Cassie Best

Categories Afternoon tea, Buffet, Lunch, Snack, Supper

Time 20m

Yield Serves 6 (makes 12 finger sandwiches)

Number Of Ingredients 5

Ingredients

4 large eggs
12 slices from a brioche loaf
a little soft butter
6 tbsp mayonnaise
55g crispy bacon

Steps:

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

Nutrition Facts : Calories 265 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 3 grams sugar, Protein 5 grams protein, Sodium 0.8 milligram of sodium