I love it in sandwiches (I know lots of people don’t). Especially on a nice crispy white roll or baguette.

But recently I’ve been flipping through @Scandilicious new book The Secrets of Scandinavian Cooking and there’s quite a few open sandwiches with an eggy theme.

So I decided why not try egg and cress on lovely @PetersYard crispbreads for a quick lunch.

Wow it was fab. Helped of course that I had home grown cress and bantam eggs gifted from a friend.

Perfect with some crunchy breakfast radish on the side.

For a filling lunch for 1 you need:

2-3 bantam or small hens eggs, hardboiled

your favourite mayonnaise, a good dollop

1 tub of cress

3 Peters Yard crispbread or some slices of sourdough or rye bread

Chop the hard boiled eggs in with the mayo , stir in pepper and cress. Pile on bread or crispbreads, garnish with more cress and serve with crispy radish or some tomatoes