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Egg And Chive Finger Sandwiches

  • Makes 32
Egg And Chive Finger Sandwiches

These fresh tender sandwiches make a popular new twist on an old favourite.


  • 4 eggs
  • boiling water
  • 3 tblsp sour cream
  • salt and white pepper to season
  • 3 tblsp butter, softened
  • 1 anchovy fillet, in oil
  • 6-8 shakes of Tabasco sauce
  • 8 slices bread (we used olive bread)
  • ΒΌ cup each chopped chive and chive flowers (or borage)


  1. Boil the eggs for 8 minutes. Plunge into cold water, crack the shells and when cool enough to handle peel. Mash well using a fork, and mix in the sour cream, salt and pepper.
  2. Make a seasoned butter by blending softened butter, anchovy and Tabasco sauce together.
  3. Lightly butter one side of each slice of bread, spread four slices with the egg mixture and cover with a buttered slice of bread to make 4 sandwiches.
  4. Slice the crusts away and cut into 4 even sized fingers, dip one side into the chopped chives and chive flowers.

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