ELT with basil mayo and British toms

Recipe & Styling by Georgia Levy

This is the simplest of combinations, but it really works. Something magical happens when a boiled egg and a juicy British tomato meet. Make your own mayo from scratch if you prefer.

Ingredients

4 medium eggs

100g shop-bought mayonnaise

½ tsp dijon mustard

A handful of basil leaves

4 slices of white sandwich bread or baguette

4 little gem leaves or other lettuce leaves1 big

1 ripe British tomato, thickly sliced

Serves 1 (makes 2 sandwiches)

Prep time: 10 minutes

Cook time: 10 minutes

Method

1. Bring a small pan of water to the boil and simmer the eggs for 10 minutes before draining and cooling under cold running water

2. Meanwhile, place the mayonnaise, mustard and basil leaves in a cup and use a hand blender to blitz until you have a bright green mayo

3. Peel the eggs, then cut into thick slices. Spread both sides of the bread with mayo, then layer up with the egg, lettuce leaves and tomato slices

4. Season the tomato with a little salt, then sit the other piece of bread on top and cut in half

5. Serve with your choice of crisps, salt and vinegar is a particularly good match