Egg and Cress Sandwich
An Egg and Cress Sandwich is an underrated classic. This simple yet satisfying sandwich is made with boiled eggs, fresh cress, and mayonnaise.
Servings: 2 servings
Calories: 489kcal
Ingredients
- 4 slices Bread
- 4 Eggs
- 2 tablespoon Mayonnaise
- 1 pinch Sea salt
- 1 pinch Ground black pepper
- 50 g 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.
Notes
- 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.
Nutrition
Serving: 1portion | Calories: 489kcal | Carbohydrates: 36g | Protein: 24g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 333mg | Sodium: 499mg | Potassium: 204mg | Fiber: 2g | Sugar: 4g | Vitamin A: 486IU | Vitamin C: 0.1mg | Calcium: 215mg | Iron: 29mg
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