Egg and cress makes me think of summer.
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
This morning I spent a leisurely few hours in Liberty’s tea room sipping Lahloo Tea‘s White rosebud tea, eating a large and delicious slice of Victoria sponge cake and chatting to fell food blogger and twitterer @comestibles.
It was lovely way to spend part of the day but the slice of cake was so large I felt full for ages (in a nice way).
But I finally got a bit peckish so I fixed a little snack…..
Dalloways cherries and Alham Wood buffalo cheese with cumin both from the farmers market, some Peters Yard crispbreads and some goats cheese.
Just the job to fill the emerging hole in my tum and tide me over until supper which is at least 4 hours away still.