h1

Egg, mayonnaise & cress sandwich

November 30, 2007

The humble egg sandwich. It is often remembered less than fondly as the nightmare packed lunch on school trips. Some poor little blighter’s mum had packed them the smelliest, most pungent egg butties, and no sooner than was one corner of the unfortunate lunch lifted box would the cry go up ‘Aaarrrrgghhhh! Who’s got egg?!’

But there is a lot more to an egg sandwich than grey hard boiled eggs, mixed with cheap mayonnaise and slathered onto white sliced bread. The ingredients by themselves all the have the potential to be delicious or dire – it really depends what you use.

egg-cress-sandwich-3.jpg

Recipe for the perfect egg, mayonnaise and cress sandwich
2 slices seeded batch wholemeal bread (Sainsbury’s Taste the Difference is used here)
2 free range, organic eggs
3 tbsp French mayonnaise
organic cress
salt & pepper to taste
organic butter (optional)

Boil the eggs for 10 minutes, then remove from the water and run under cold water – this prevents them from continuing to cook and from the yolks from turning grey. When they are cool, peel and slice them in two directions in an egg slicer, to give you thin strips. Add them to a small bowl with the mayonnaise, salt and pepper and carefully fold until all is combined.

Butter the two slices of bread if you wish, then carefully spread the mixture onto one slice. Top this with carefully chopped cress, which might need pressing down gently.

egg-cress-sandwich-2.jpg

Then spread another layer of egg on the other slice, and then sandwich both slices together.

egg-cress-sandwich-1.jpg

Cut diagonally and serve immediately.

egg-cress-sandwich.jpg

I use French mayonnaise because it has a stronger flavour that really brings out the flavour of the eggs. The cress also adds a tangy dimension of its own. The bread is not just there to hold it all together – if you choose a really good quality, brown seedy loaf it will bring all the other flavours together too.

©  Katheryn Rice 2007

Advertisements

2 comments

  1. Hi Katheryn 🙂

    Thanks for sharing your recipe, it’s delicious.
    Here is my version 😀

    Cheryl


  2. sounds good ima have to try it thanks ;D



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: