Ingredients (Makes 4)
- 2 Respectful eggs
- 1 tsp tomato ketchup
- 1 tsp reduced-fat mayonnaise
- 2 slices wholemeal bread
- Frilly lettuce for hair
- 8 flaked almonds (optional) and 8 currants for eyes
- 4 red pepper slices for mouths
- 4 pieces chopped green bean for noses
- 8 small carrot slices for ears
Place the eggs in a small pan of cold water. Slowly bring to the boil, simmer for 8 minutes, drain, then run under cold water to cool.
When cold, peel the eggs and slice them in half lengthways. Scoop out the yolks and, using a fork, mash them in a bowl with the ketchup and mayonnaise.
Using a pastry cutter, press out 4 rounds of bread. Spread each with a thin layer of the yolk mixture, then spoon the remainder into the hollow egg whites. Place half an egg, flat-side down, on each bread round.
Make sure that the egg whites are dry so that the pieces of salad don’t fall off, then garnish with the lettuce, almonds, currants, pepper slices, chopped green bean and carrot slices to make faces. Serve with knives and forks, as you would with an open sandwich.