An Egg and Cress Sandwich is an underrated classic. This simple yet satisfying sandwich is made with boiled eggs, fresh cress, and mayonnaise, all sandwiched between two slices of bread. It's a perfect option for a quick and easy lunch or snack.
One of the best things about the egg sandwich is how versatile it is. You can use any type of bread you like, from crusty white bread to wholemeal or seeded bread.
You can also add other ingredients to the sandwich, such as sliced tomatoes or cucumber, to give it a bit of extra flavour and texture. Plus, it's a great way to use up any leftover boiled eggs you might have in the fridge too.
Looking for other sandwich recipes? Why not try our vegan Hummus Sandwich, delicious Mushroom Sandwich, classic Cheese Savoury Sandwich or Loaded Tuna Sandwich?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Bread - For this egg and cress sandwich, I prefer to use wholemeal seeded bread, as it is healthier and provides a nuttier flavour. However, white bread can be used as well. The bread should be sliced thinly and you can toast it slightly if you like.
- Eggs - We used medium eggs. Use the best quality high welfare eggs that you can.
- Mayonnaise - Full fat mayo will give the best flavour, but you can use light if you prefer. You don't have to add this if you want to keep it lighter, but we love the extra creaminess and it does make it easier to spread the mixture on bread.
- Cress - Such a great budget ingredient for adding colour and flavour. We added some watercress on the side too. The cress we have used in the actual sandwich is garden cress, also known as mustard cress.
- Salt and pepper - Generously season.
Variations
Adding bacon - I love adding bacon to my egg and cress sandwich. The salty, smoky flavour of bacon complements the freshness of the cress and the creaminess of the egg perfectly. Simply cook some bacon until crispy (why not try our Air Fryer Bacon?), then add it to the sandwich along with the egg, mayo and cress. You can also add mustard for extra flavour.
Bread - While a classic egg and cress sandwich is usually made with white bread, you can experiment with different bread types to add more texture and flavour to your sandwich. Wholemeal bread, sourdough bread, or rye bread are all great options. You can also try using a bagel or a croissant for a more indulgent sandwich.
Cheese - If you love cheese, why not add some to your egg and cress sandwich? A slice of cheddar, some crumbled feta, or some creamy goat's cheese can all work well. You can also try melting the cheese on top of the egg for a gooey, delicious sandwich. Just be careful not to overpower the delicate flavour of the cress.
Have fun experimenting with different ingredients and flavours to create your own perfect sandwich.
How to Make Egg and Cress Sandwiches - Step by Step
Prep: Bring a saucepan of water to the boil.
- Step 1: Add some oil to the pan. Carefully lower the eggs into the pan with a slotted spoon one at a time. Cook for 6 minutes.
- Step 2: 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.
- Step 3: Peel the eggs and put into a bowl (a). Mash with a fork (b).
- Step 4: Add the mayonnaise, cress, salt and pepper (a). Mix well (b).
- Step 5: Divide the egg mixture between two slices of bread (a) and top with the remaining bread (b).
Serving Suggestions
We think these egg and cress sandwiches are the perfect addition to an afternoon tea. They are light, refreshing, and perfect for pairing with a hot cup of tea. To make it extra special, I like to cut the sandwich into small, dainty triangles and serve it on a tiered cake stand alongside other tea time treats like our Lemonade Scones and cucumber sandwiches.
The egg and cress sandwich is also an excellent choice for a picnic. It's easy to transport and doesn't require any special preparation. I like to pack my sandwiches in airtight containers to keep them fresh and prevent any spills. To make the picnic extra special, I like to add some fresh fruit, a bag of crisps, and some homemade lemonade to the basket.
We usually have these for lunch at home though. It's filling enough to keep you going all afternoon, but not too heavy that it will weigh you down. I like to serve my sandwich with a side salad or some vegetable crisps for a bit of crunch. If I'm feeling particularly hungry, I might even add a small bowl of soup or some Air Fryer Chips to it.
Overall, the egg and cress sandwich is a versatile dish that can be enjoyed in many different settings. Whether you're having a fancy tea party, a casual picnic, or a quick lunch break, this sandwich is sure to hit the spot.
Extra Tips
- Once the eggs are done, I immediately place them in cold water to cool them down before peeling them. This helps the shell come off more easily and prevents the egg from overcooking.
- When mashing the eggs, I like to leave some small chunks for texture, but you can mash them to your desired consistency.
- Some chopped chives or spring onions are a nice addition to this sandwich.
- A little pinch of smoked paprika adds a lovely flavour to this too.
- Use a sharp knife when cutting the sandwich, to ensure that the filling doesn't all come oozing out.
Frequently Asked Questions
These are best eaten straight away for maximum freshness. However, you can make them for a picnic - just make sure they are wrapped up tightly and keep them in a cool-bag if possible.
You can make the egg, cress and mayo mixture the day before and then store it in an air tight container in the fridge. Just assemble the sandwich right before serving.
More Egg Recipes
If you’ve tried this egg and cress sandwich recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Egg and Cress Sandwich
Ingredients
- 4 slices Bread
- 4 Eggs
- 2 tablespoon Mayonnaise
- 1 pinch Sea salt
- 1 pinch Ground black pepper
- 50 g (1 cups) Cress
Instructions
- 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 tablespoon Mayonnaise, 50 g Cress, 1 pinch Sea salt and 1 pinch Ground black pepper. Mix well.
- Divide the egg mixture between two of the 4 slices Bread and top with the remaining bread.
Recipe Tips
- Once the eggs are done, I immediately place them in cold water to cool them down before peeling them. This helps the shell come off more easily and prevents the egg from overcooking.
- When mashing the eggs, I like to leave some small chunks for texture, but you can mash them to your desired consistency.
- Some chopped chives or spring onions are a nice addition to this sandwich.
- A little pinch of smoked paprika adds a lovely flavour to this too.
- Use a sharp knife when cutting the sandwich, to ensure that the filling doesn't all come oozing out.
Nutritional Information
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Martin Ford says
Yes, I agree with all the comments. It really is a great food. I cut it into three without crusts and used it as one of my sandwiches on a so-called high tea with scones et cetera but there is sandwich is my favourite by far I tried it with your mayonnaise, then I tried it with home-made mayonnaise and it was fabulous with the real McCoy! I’m thinking of flavouring mayo but I don’t want to overpower the remaining contents so I’m having to think about it carefully. Well done happy to have another one for my high tea that would be super thank you again.
Whitney says
Yesss I eat eggs daily so this will be something new to try and love how simple it is!
Kathleen says
Cress is a fantastic addition to the eggs in this sandwich. Looking forward to sharing this recipe with my family.
TAYLER ROSS says
I made this sandwich for lunch yesterday and OMG! So delicious- I want it for lunch every day this week!
Biana says
Watercress is so delicious in this sandwich! Great idea for an easy lunch.
Elisa says
Love this Egg and Cress Sandwich recipe. Love the boil egg. Is easy and delicious. Definitely will make it soon. Thanks for sharing :)
Janie says
What an easy way to make egg salad. I love the use of the cress. Give the eggs a whole new flavor!
Elizabeth says
Such a simple recipe and perfect to bring to the next ladies' lunch I attend. I'd love to try adding the bacon!
Kushigalu says
Simple and healthy sandwich recipe. Thanks for sharing.
Shadi Hasanzadenemati says
I have everything I need for this dish, can’t wait to make it this weekend! My family is going to love this!