Delightful Morning Bun Sandwich
Create a Delicious Egg and Potato Salad Sandwich on Soft Morning Buns – Perfect for Kids’ Snacks!
This is a fantastic recipe for a kid-friendly snack: a Morning Bun Sandwich! We’ve made it extra delicious with a creamy egg and potato salad filling. It’s simple, satisfying, and perfect for a quick meal or a delightful picnic treat.
Sandwich Components- 6 fresh eggs
- 280g potatoes (about 2 medium)
- 3 soft morning buns
- A pinch of dried parsley flakes (for garnish)
Creamy Egg and Potato Salad- 3 Tbsp finely chopped pickles (for a delightful crunch!)
- 3 Tbsp mayonnaise
- 1 Tbsp honey mustard (adds a wonderful tang)
- 1 Tbsp grated Parmesan cheese
- 1 Tbsp sweetened condensed milk (for a subtle sweetness!)
- A pinch of black pepper (adjust to taste)
- 0.5 tsp salt (to enhance flavors)
For Boiling the Eggs (Ensuring perfect texture & no odor!)- 1 Tbsp salt (to prevent odors)
- 1 Tbsp white vinegar (helps with easy peeling)
- 3 Tbsp finely chopped pickles (for a delightful crunch!)
- 3 Tbsp mayonnaise
- 1 Tbsp honey mustard (adds a wonderful tang)
- 1 Tbsp grated Parmesan cheese
- 1 Tbsp sweetened condensed milk (for a subtle sweetness!)
- A pinch of black pepper (adjust to taste)
- 0.5 tsp salt (to enhance flavors)
For Boiling the Eggs (Ensuring perfect texture & no odor!)- 1 Tbsp salt (to prevent odors)
- 1 Tbsp white vinegar (helps with easy peeling)
Cooking Instructions
Step 1
Here are all the ingredients ready to make our delightful Morning Bun Sandwiches! Using fresh, quality ingredients is the key to a delicious sandwich.
Step 2
In a pot, combine enough water to fully cover 6 eggs. Add 1 tablespoon of salt and 1 tablespoon of white vinegar. The salt helps neutralize any odor, and the vinegar makes the eggshells easier to peel later. Place the pot over high heat and bring to a boil.
Step 3
Once the water reaches a rolling boil, immediately turn off the heat. Cover the pot tightly with a lid and let the eggs cook in the residual heat for about 12 minutes. This method ensures perfectly cooked, firm eggs without becoming rubbery.
Step 4
After 12 minutes, carefully remove the eggs from the hot water and place them in a bowl of ice-cold water for about 5 minutes. This rapid cooling stops the cooking process and helps the eggshells separate cleanly.
Step 5
And here we have perfectly hard-boiled eggs, ready to be used! If you’d like more detailed tips on how to achieve perfectly boiled eggs every time, feel free to check out my linked recipe: @7003676.
Step 6
Once the eggs are peeled, place them in a bowl and mash them. I prefer to use my hands (with gloves on!) for a creamier texture, but a fork or a potato masher works wonderfully too.
Step 7
Set aside about one egg yolk’s worth of mashed egg. This will be used for topping later, adding a lovely color and richness to the finished sandwich.
Step 8
Now, let’s cook the potatoes! Wash them thoroughly, keeping the skins on. Place the potatoes in a microwave-safe dish, cover with a microwave lid (or microwave-safe plastic wrap poked with holes), and microwave for 8 minutes. You can check for doneness by piercing them with a fork or chopstick; they should be tender. If not, microwave for an additional 1-2 minutes.
Step 9
Be careful, as the potatoes will be very hot straight from the microwave! While still warm, carefully peel the skins off. Use a spoon or fork to mash the potatoes. It’s nice to leave a few small lumps for a pleasing texture.
Step 10
Finely chop the pickles. These will add a pleasant acidity and crunch to our creamy salad.
Step 11
In a large bowl, combine the mashed potatoes, mashed eggs, and chopped pickles. Add the mayonnaise, honey mustard, Parmesan cheese, sweetened condensed milk, a pinch of black pepper, and salt. Mix everything together gently until well combined. Taste and adjust seasoning if needed.
Step 12
We’ve prepared the morning buns in three different ways for variety. For the first two buns, slice them horizontally about halfway through, but ensure the ends remain connected to create a ‘hinge’. For the third bun, make a diagonal cut through the center. For the fourth bun, slice off the top portion and scoop out some of the interior to create a pocket for the filling. Feel free to adjust the cuts to make them easier for little hands to hold.
Step 13
Generously fill the prepared morning buns with the delicious egg and potato salad mixture. Don’t overfill, or it might become messy!
Step 14
Take the reserved mashed egg yolk and gently crumble it further with a fork. This will add a final touch of flavor and visual appeal.
Step 15
Finally, sprinkle the crumbled egg yolk over the filled sandwiches and dust with a little parsley. This makes them look even more appealing! Enjoy these wonderfully tasty Morning Bun Sandwiches.
