Egg Sandwiches

Preparation info

  • Makes


    rounds of sandwiches
    • Difficulty


Appears in

The Pooh Cook Book

By Katie Stewart

Published 1979

  • About


  • 8 slices of brown or white bread taken from a large sliced loaf
  • butter for spreading


Find a cutting board and a bowl, a table knife and a spoon.

Lay the slices of bread out neatly on the board. Lightly butter each one and set aside while preparing the filling.

Place the eggs in a saucepan and cover with cold water. Bring up to the boil and simmer for 8 minutes to hard boil them. Drain the eggs and cover with cold water. As soon as the eggs are cool enough to handle, peel away the shells.

Place the warm eggs in a mixing bowl with the butter. Using a table knife, chop the eggs in the bowl. The butter will melt with the heat of the eggs. Season with salt and pepper and mix in the milk. This makes a nice filling that sets a little on cooling and will not fall out of the sandwiches.

Dividing the egg mixture equally, spoon on to 4 of the buttered bread slices. Spread evenly and place a second slice, buttered side down, on top. Press together. Trim away the crusts, and cut each sandwich diagonally in half.