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Clean recipe · mob.co.uk

High Protein Cheeseburger Egg Smash

All the flavour of a cheeseburger in one loaded egg mayo smash. Cheddar, crispy bacon, tangy cornichons and the classic burger sauce flavours, piled into grilled brioche buns. It's seriously good and ideal for whacking in the fridge for an easy grab and go high protein lunch or snack.

Original recipe: mob.co.uk

Yield:
3 servings
Prep:
10 min
Cook:
15 min
Total:
25 min
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High Protein Cheeseburger Egg Smash

Ingredients

  1. 9 Egg
  2. 9Rasher Smoked Streaky Bacon
  3. 3tbsp Mayonnaise
  4. 1tbsp Ketchup
  5. 1.5tbsp 5% Fat Greek Yoghurt
  6. 1tbsp Dijon Mustard
  7. 90g Cheddar Cheese
  8. 12 Cornichon
  9. 3tbsp Gherkin Brine
  10. 3 Brioche Bun

Instructions

  1. Bring a pan of water to the boil. Once boiling, carefully lower in the eggs and cook for 8 mins.
  2. Meanwhile, heat the grill to high. Lay the bacon on a baking tray and grill for 8-10 mins, until crisp and golden. Once it's ready leave to cool slightly.
  3. Transfer the eggs to a bowl of cold water to cool, then carefully peel off the shells. If you like, you can separate the yolks from the whites at this point: slice a knife down the side of each white and gently pop the yolk out.
  4. Add the eggs to a large bowl with the mayonnaise, ketchup, Greek yoghurt and Dijon mustard. Grate in the cheddar, snap the cornichons into bite-sized pieces and add them in with a splash of the brine. Break the grilled bacon over the top with your hands, then, using a pizza cutter, smash everything together until nicely mashed and mixed.
  5. Grill the brioche buns, then place a dollop of the smash in each one. Serve up and enjoy. If you're prepping ahead transfer the smash into airtight containers and chill in the fridge for up to 2 days.