Egg and Two Cress Sandwiches

Serves	2
Prep time	5 minutes
Cook time	5 minutes
Total time	10 minutes
Allergy	Egg, Wheat
Dietary	Vegetarian
Meal type	Lunch, Side Dish, Snack
Misc	Child Friendly, Pre-preparable, Serve Cold
Occasion	Birthday Party, Christmas, Easter
Region	British
By author	Karen S Burns-Booth

A classic egg and cress sandwich with an extra peppery twist, fresh watercress. Make the filling as soon as the eggs have cooled, and use fresh thick cut brown bread.

Ingredients

4 slices brown bread
a little softened butter
2 large free-range eggs
2 teaspoons Dijon mayonnaise
salt and black pepper
1/4 of a punnet of mustard and cress (chopped)
large handful of watercress (roughly chopped with some set to one side for a garnish)

Note

A classic egg and cress sandwich with an extra peppery twist, fresh watercress. Make the filling as soon as the eggs have cooled, and use fresh thick cut brown bread.

Directions

Step 1	Butter the slices of bread and set them to one side.
Step 2	Hard boil the eggs for 4 minutes, plunge in to cold water and then carefully peel the shells from the eggs.
Step 3	Mash the eggs with a fork and add the mayonnaise, salt, pepper, chopped mustard and cress and most of the chopped watercress. Mix well and adjust seasoning.
Step 4	Divide the egg and cress equally between 2 slices of buttered bread and the place the other buttered slices of bread on top of the filling - cut into four quarters and serve with some extra watercress as a garnish.