Lifestyle
Classic bacon and egg sandwich with cream cheese
These rolls are quick to whip up, perfect for sharing, and so delicious you might want to make extra because they disappear fast.
These bacon and egg salad rolls are ridiculously easy to make and perfect for any occasion – whether it’s a quick lunch, a weekend brunch, or something tasty to take on a picnic. The dressing, made with LANCEWOOD® Spring Onion & Chives Cream Cheese, milk, lemon juice, and a hint of Hot English mustard, adds a tangy kick. Then there’s the cheddar and fresh chives sprinkled on top – because who doesn’t love a little extra cheese?
Ingredients
- 6 hard-boiled egg(s)
- 15 ml oil
- 4 rindless streaky bacon, finely chopped
- 230 g LANCEWOOD Medium Fat Spring Onion & Chives Cream Cheese
- 60 ml milk
- 10 ml lemon juice
- 5 ml Hot English mustard
- salt and freshly ground black pepper
- 125 ml LANCEWOOD Cheddar, finely grated
- 10 cos lettuce leaves
- 15 ml Chopped chives
- 4 soft rolls
Method
- Peel the eggs and chop finely. Heat the oil and fry the bacon until golden and crispy.
- Once cooled, add the chopped eggs.
- Beat the cream cheese, milk, lemon juice and mustard together until smooth.
- Add the cheese and season to taste.
- Arrange the salad leaves on the rolls. Spoon the bacon and egg mixture on top.
- Sprinkle with chives and roll to close.
- Cut in half and enjoy!
