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Recipes

   Egg and Cress Sandwiches

recipe image
The mayonnaise in the filling means that there is no need to butter the bread for these favourite tea-time sandwiches.
Ingredients
4 Eggs, hardboiled and chopped
4 Tablespoon Mayonnaise
Salt and pepper
1 small punne Mustard and cress
16 thin slices Firm white or wholemeal bread, crusts removed
Method
Makes 32 sandwiches

Mix the chopped eggs and mayonnaise together and season to taste.

Spread half of the slices of bread with the egg mixture. Sprinkle some mustard and cress on top of each one, reserving some for garnishing. Place the remaining slices of bread on top. Cut each sandwich into 4 triangles.

To serve, arrange the sandwiches on a platter, and garnish with the remaining mustard and cress.



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