So when you pack your child’s lunchbox, what do you usually include? A peanut butter sandwich? Crackers and fruit? Maybe something fast you can grab on the go?
It’s easy to stick with what’s familiar—but every now and then, it’s fun (and rewarding) to mix things up with something both tasty and nourishing.
Meet the BLT Egg Slider—a bite-sized twist on a classic favorite that’s big on flavour and full of goodness. Eggs are a natural source of high-quality protein, essential vitamins, and nutrients that support brain development, focus, and lasting energy throughout the school day.
Pair that with crispy bacon, fresh lettuce, and sweet tomato and you have got a lunchbox hero that’s sure to disappear before the lunch bell rings.
How to make a BLT egg slider
Makes: 8
Preparation time: 20 Minutes
Cooking time: 10 Minutes
Cost per recipe: Serves 4 for under R100
Ingredients:
- 8 eggs
- Salt and pepper
- 30 ml (2 tbsp) mayonnaise
- 8 small baby gem lettuce leaves
- 8 slices roma tomato
- 8 strips crispy streaky bacon, cut in half
- Ground cumin, to sprinkle
Method:
- Bring a medium saucepan of water to a boil. Reduce heat to low and gently lower the eggs into the water. Bring to a simmer, close with a lid and time 8 minutes.
- Remove the eggs from the water and place into ice water for 3 minutes. Crack the eggs all around and peel the shells under running water. Cut the eggs in half lengthwise.
- Season the cut sides of the eggs with salt and pepper. Slice a thin layer off 8 of the egg halves so they don’t move around on a plate. Top each with a small dollop of mayonnaise, lettuce (trim to size of egg), tomato and 2 bacon halves.
- Close with the remaining eggs to create a sandwich. Secure with skewers. Sprinkle with cumin, salt and pepper.
*The image and recipe were supplied by The South African Poultry Association
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[…] HAVE YOU TRIED THIS: Today’s Tasty Pick: BLT egg sliders […]