Egg and Salad Cress Sandwiches
You Will Need
- 4 slices of white bread
- 1 punnet of salad cress
- 3 medium eggs, hard boiled
- 1 tbsp mayonnaise
- A pinch of freshly ground black pepper and salt
Sometimes you just can’t beat the classics. Egg and salad cress sandwiches are a nutritious choice for a lunchtime snack and perfect for your children’s lunchboxes. Packed with protein and flavour, they couldn’t be easier to prepare.
- Once the eggs have been hard boiled, remove the shells, place in a medium bowl and chop. Combine with the mayonnaise and season with freshly ground black pepper and salt. Snip the punnet of salad cress into the mixture and gently combine.
- Spread the egg and salad cress mixture evenly between the 2 slices. Place the remaining slices on top and cut in half and serve.
(20 minutes if boiling eggs – when cooked place in cold water to cool quickly)