Egg Mayo

1. 1

   Place the eggs in a pan and cover completely with cold water. Heat over a high heat until boiling then reduce the heat and simmer for 5 minutes.

2. 2

   Cool in cold water, then slice off the top of the egg, being careful not to break the shell.

3. 3

   Scoop out the egg, mash with a fork and mix with the mayonnaise.

4. 4

   Fill the empty shell with the egg mixture and top with a tsp of lumpfish roe and a sprig of dill.

5. 5

   Cut out rounds of toast using a pastry cutter, making a smaller hole in the centre for the egg to sit in.

* Per serving · 4 servings · Values may vary.

No additional tips available.