Egg and Cress Sandwiches

Name: Egg and Cress Sandwiches
Yield: Serves 2
Cuisine: British
Ingredients: 4 slices white or brown pre-sliced bread; 4 slices white or brown pre-sliced bread; 2 tbsp chopped capers; 40 g good-quality mayonnaise; Butter, at room temperature; Salt and freshly ground black pepper; 1 punnet cress or a handful of watercress; Salt and freshly ground black pepper; 4 hard-boiled eggs, peeled; 1 punnet cress or a handful of watercress

Preparation info

Serves
2

Difficulty
Easy

Appears in

Ms Marmite Lover's Secret Tea Party

By Kerstin Rodgers

Published 2014

About

This is a classic British sandwich, the crisp texture of the cress only serving to underline the comforting flavour of egg, delicate and summery.

Ingredients

Butter, at room temperature
4 slices white or brown pre-sliced bread
40 g

Europe
United Kingdom
Sandwich
Summer
Vegetarian
Mediterranean

Method

Butter the bread, edge to edge. Mix together the mayonnaise and capers, if using, and season to taste with salt and black pepper. Chop the hard-boiled eggs and combine with the mayonnaise mixture. Spread the mixture on to the bread and top with the cress or watercress. Close the sandwiches and cut off the crusts. Cut into the shape of your choice.