• 6 eggs
• 25 g/1 oz butter
• salt and pepper
• 1 bunch watercress

Hard-boil the eggs and shell them. While still hot put the eggs in a basin with the butter. Season with salt and pepper and using a knife chop the eggs coarsely. The heat from the eggs melts the butter which blends in and makes a firm filling that does not fall out of the sandwiches. Use with the washed watercress to fill six sandwiches.