Rotten Egg Coffin Sandwiches
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 10 minutes
Makes 8 Coffin sandwiches
- 4 eggs, hard boiled and peeled
- 1/3 cup peas, lightly mashed
- 3 tablespoons fresh chives, chopped
- 1/3 to 1/2 cup garlic aioli
- 1/2 teaspoon horseradish cream
- Salt and pepper to taste
- Butter for sandwiches
- 1 loaf bread (soft which sandwich bread, 17 slices per loaf)
- edible black ink
- Fine paintbrush (for food, don't use a regular paintbrush you use for painting non edible ink)
Step 1 - Diced eggs and mixed with peas, chives and aioli, horseradish cream and season with salt and pepper.
Step 2 - Cut sandwiches in coffin shape (I used a cookie cutter) and spread with butter. Top with the filling. To make sure sandwiches don't dry out cover with a lightly damp teatowel.
Step 3 - Draw RIP in edible black ink on top of each sandwich. Blot the writing with a paper towel. Then cover with cling film and store in the fridge in an airtight container so that they remain fresh for up to 6-8 hours.