Egg Sarnie (Serves 2)

September 12, 2018


I do love an egg sarnie.  When I crave eggs, I crave this and if I am out and about and need to pick up a sandwich, I choose this every time.  I never have cress lurking in my fridge or in my garden, so I normally use parsley as an alternative and i think it works perfectly.  With a decent sourdough or homemade white bloomer, you are use to have the best egg sarnie, ever!



  • 4 x large free range eggs,

  • 4 x slices of sourdough or white bloomer,

  • 3 to 4 tbsp of light mayo,

  • Drizzle of oil,

  • Sprig or parsley (finally chopped),

  • Lots of pepper, and salt to taste.



  1. Place a pan of cold water with he 4 eggs on the heat.  Once it reaches boiling point i normally cook for 8 minutes,

  2. Take the eggs off the boil when ready and place under cold water so that they are easier to handle when peeling,

  3. Remove the peel of the egg and discard.  Using an egg cutter push the eggs through into a clean bowl,

  4. Add the chopped parsley, oil, mayo, seasoning and combine well,

  5. Take two slices of bread and spread the mixture.  Do the same for the other,

  6. Great washed down with a nice cuppa.



Share on Facebook
Share on Twitter
Please reload

© 2017 Biagio Amata. Proudly created with

  • Black Instagram Icon