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