Egg and salad Cress on Sourdough

You Will Need

  • 2 slices of crusty sourdough bread
  • 1 tbsp mayonnaise or a butter spread
  • 2 free-range hard boiled eggs, sliced
  • 1 punnet of salad cress
  • A pinch of freshly ground black pepper and salt


The perfect open sandwich for a speedy lunch, our sliced egg and salad cress on sourdough is a winning combination for the modern egg and salad cress lover.


  1. Spread the slices of bread with mayonnaise or butter.
  2. Snip half of the salad cress and lay on top of the mayonnaise or butter.
  3. Top with the sliced egg and season.
  4. Snip the remaining salad cress and sprinkle over the egg. Serve immediately.

Prep time: mins
Serves: 2
Difficulty: Easy