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.


  1. 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.
  2. 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)
Serves: 2