Egg and Cress Sandwich
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 4 slices Bread
- 4 Eggs
- 2 tablespoons Mayonnaise
- 1 pinch Fine sea salt
- 1 pinch Ground black pepper
- 50 g Cress
Method
- Bring a saucepan of water to the boil.
- Add some oil to the pan. Carefully lower 4 Eggs into the pan with a slotted spoon one at a time. Cook for 6 minutes.
- Prepare an ice bath by filling a large bowl with cold water and adding ice cubes. Once the 6 minutes is up, use a slotted spoon to transfer the eggs to the ice bath immediately. This will stop the cooking process. Leave the eggs in the water for 2 minutes.
- Peel the eggs and put into a bowl. Mash with a fork.
- Add 2 tbsp Mayonnaise, 50 g Cress, 1 pinch Sea salt and 1 pinch Black pepper. Mix well.
- Divide the egg mixture between two of the 4 slices Bread and top with the remaining bread.