The Ultimate Egg Mayonnaise Sandwich

Ingredients

For the chicken skin:

3-4 pieces of chicken skin

Salt

Oil for frying

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For Egg Mayonnaise:

6 large Purely Organic eggs

4-5 tbsp mayonnaise

2 tbsp capers

1/4 tsp of celery salt

Freshly ground black pepper

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For serving:

2 large handfuls of watercress

A handful of salt and vinegar or ready salted crisps

Butter for spreading

4 thick slices of white bloomer bread

Serves:

Method

1. To make the chicken skin, heat a frying pan with a splash of oil on the hob over a low heat.

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2. Pat the skin dry with kitchen towel and sprinkle with a little salt.

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3. Spread the pieces of chicken skin flat onto the pan. Weigh it down with another pan on top to keep it compressed. Cook for 6-8 minutes. Turn the skin over and cook for a further 6-8 minutes. Remove from the pan and transfer onto kitchen towel to soak up any excess oil and allow the chicken skin to crisp up.

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4. In a pan of boiling water, gently lower the eggs in with a spoon to prevent the shells from cracking. Boil for 9 minutes. Remove from the pan. Run under ice cold water to halt cooking and peel off the shells.

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5. Add the eggs to a bowl and mash with a fork. Stir through the mayonnaise and capers. Season with the celery salt, sea salt and plenty of freshly ground black pepper. Mix thoroughly until well combined.

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6. Take two slices of the bread, and butter them.

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7. For an extra layer of flavour, you can wipe the remaining two slices of bread slices in the same pan you fried the chicken skin in.

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8. Divide the egg mayonnaise onto the 2 buttered slices. Crumble the chicken skin over the egg, followed by a layer of crisps. Top with a handful of watercress, and sandwich the other slice of bread on top. Eat immediately.

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