Bacon and Egg Salad Sandwich with Dukkah and Peppery Greens

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  •   2 hard cooked eggs, peeled and cooled
  •   1 tablespoon aioli or good mayonnaise + more for spreading on the bread, if desired
  •   1 teaspoon Dijon or stoneground mustard (if not using an aioli with a strong mustard flavor)
  •   A healthy pinch or two of dukkah, or more, or less, to taste
  •   2 slices good sandwich bread, toasted (See note, below.)
  •   1 or 2 slices of natural bacon, cooked until crisp (optional)
  •   Small handful of watercress or arugula
  •   2 tablespoons raw pepitas or pumpkin seeds
  •   2 teaspoons whole cumin seeds
  •   2 teaspoons whole coriander seeds
  •   2 tablespoons raw sesame seeds
  •   1 ½ teaspoons good black peppercorns or grains of paradise (I like Malabar black pepper for this, but a Tellicherry will also do just fine.)
  •   ½ teaspoon flaky sea salt, or more to taste


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