Egg and double cress sandwiches
Egg and double cress sandwiches

The grass in the park near my house has just been mown. It smelt damp and fresh and green as I walked home and made me think of picnics. Sandwiches wrapped in clingfilm until they’re bent out of shape and going soggy as you march round trying to find the perfect spot to lie down and eat.

For soggy sandwiches, you can’t beat egg mayo. For years I couldn’t stand egg mayonnaise and then, all of sudden, it’s my favourite sandwich filling. My first sudden food conversion. Funny how these things take you.

Egg and double cress sandwiches
Makes enough egg mayonnaise for 2 sandwiches using big slices of crusty bread, or 3–4 sandwiches using standard sliced bread

6 medium
3 tbsp mayonnaise
1 tsp Dijon mustard
2 punnets mustard cress
2 big handfuls watercress, large stalks removed
4–8 slices of bread, depending on the size of sandwich you plan to make

1  Place the eggs in a medium saucepan or deep frying pan and add enough water to cover them. Bring to the boil and then boil for 6 minutes. Lift them from the water and place in a bowl of iced water to cool. Once they are cold, peel and place in a bowl. Mash with a fork – they should be still a little squidgy in the middle.

2 Stir the mayonnaise and mustard into the eggs then season to taste with salt and pepper. Use the egg mayonnaise to make sandwiches, topping with the mustard cress and watercress. Eat within an hour.

Tagged with: EggsPicnicVegetarian
 

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