My Favourite Egg and Cress Sandwich Recipe
Boiled eggs, mayonnaise, salad cress and watercress are all essential ingredients in an egg and cress sandwich. My version adds a little salad cream, spring onions and some cornichons, and it makes them even better!
Servings 2 Servings
Calories 790kcal
Ingredients
- 4 Large Eggs
- 6 Slices Wholemeal Seeded Bread
- 35 g Butter 2 tablespoon + 1 teaspoon (or enough to butter the bread)
- 25 g Salad Cress ⅓-½ Cup
- 15 g Watercress 2-3 tablespoon
- 25 g Cornichons 6-7
- 2 Spring Onions
- 2 tablespoon Mayonnaise
- 1 tablespoon Salad Cream
- ¼ teaspoon Salt
- Pinch of White Pepper
Instructions
- Bring an 18cm or 7" saucepan of water to a rolling boil, then reduce to a simmer, add the eggs and boil for 7½-8 minutes, then plunge them into ice-cold water whilst you prepare the rest of the ingredients.
- Snip the cress and toss it into a medium mixing bowl.
- Roughly chop the watercress and add it to the bowl.
- Finely dice the cornichons and toss them in with both types of cress.
- Cut the spring onions into thin rounds and add them to the bowl.
- By now, your eggs should be cool enough to handle. Peel them, add them to the bowl with the salad ingredients and then roughly mash the eggs with a fork.
- Add the mayonnaise and salad cream, stir to combine and have a taste, adding the salt and white pepper to your preference.
- Butter the inside faces of each slice of bread, divide the filling between the sandwiches, and get stuck in!
Notes
I serve one and a half sandwiches per person when I make this, it just feels right, one sandwich feels mean and two feels like way too much!
Nutrition
Serving: 1 | Calories: 790kcal | Carbohydrates: 76g | Protein: 27g | Fat: 44g | Saturated Fat: 15g | Polyunsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 461mg | Sodium: 1387mg | Fiber: 9g | Sugar: 8g
