6 Jun 2014 No Cook Savoury
Everyone will love these fancy little fingers which will add a pretty touch and delicate bite to any picnic or garden party this summer. Edible flowers are a fun and colourful addition to any sandwich or salad. Be sure to use flowers which have been organically grown without the use of harmful chemical fertilisers and pesticides.
Makes 12 pieces
Bring a small pan of water to the boil and once at a rolling boil, gently pop the eggs in to cook for 8 minutes. Immediately drain and refresh under cold running water until cool. Leave to cool completely, before peeling. Then finely chop the eggs and place in a medium bowl. Stir in 1 tablespoon of the mayonnaise and season to taste with salt and pepper.
Spread half the slices of bread with the egg mixture. Arrange all but a small handful of the flower petals on top and lay the ham slices over. Top with the remaining bread slices and cut each sandwich into four fingers.
Lightly spread the remaining mayonnaise over one long side of each sandwich. Dip this side into the chopped chives to stick. Arrange tucked close together in a suitable container with parchment paper dividing any stacks. Scatter the remaining flower petals over as you go to decorate.
Photo © Mark Nixon
3 medium eggs
3 tbsp mayonnaise
6 slices white or brown bread, crusts removed
3 thin slices of ham
petals from a large handful of edible flowers like nasturtiums, marigolds, cornflowers or pansies
3 tbsp finely chopped chives
sea salt and freshly ground black pepper