🥪🍳 Egg and Cress Sandwich (Traditional Style)
📝 Ingredients (for 2 sandwiches):
-
4 large eggs
-
2–3 tbsp mayonnaise
-
Salt & black pepper, to taste
-
1 tsp Dijon mustard (optional, for a tangy kick)
-
1 handful of fresh cress (garden cress or watercress)
-
4 slices soft white or wholemeal bread
-
Optional: butter for the bread
👨🍳 Instructions:
1. Boil the Eggs:
-
Place eggs in a pot, cover with cold water, and bring to a boil.
-
Once boiling, reduce to a simmer and cook for 9–10 minutes (for hard-boiled).
-
Cool in cold water, then peel.
2. Mash the Eggs:
-
In a bowl, mash the eggs with a fork.
-
Mix in mayo, salt, pepper, and mustard (if using) until creamy but still chunky.
3. Add the Cress:
-
Stir in fresh cress, or layer it separately when assembling.
4. Assemble the Sandwich:
-
Lightly butter the bread (optional).
-
Spread egg mixture on one slice, add extra cress if desired, and top with another slice.
-
Trim crusts if serving for tea; cut into halves or triangles.
✅ Variations:
-
Use baguette, ciabatta, or rye bread for a different texture.
-
Swap mayo for Greek yogurt for a lighter version.
-
Add a sprinkle of paprika or chili flakes for a kick.
-
Turn it into an open-faced toast or scoop it onto salad leaves for a low-carb version.
Would you like a vegan alternative, a tea party platter version, or to make your own homemade cress from seed?
