Egg mayo open sandwich

Egg mayo open sandwich

From
Posh Eggs
Serves
4
Prep
15 mins
Photographer
Louise Hagger

Egg and cress must be one of the greatest sandwich fillings. Done ‘properly’ using home-made mayonnaise, and with the addition of salty anchovies, you’ll be pushed to find a more pleasurable sandwich.

Ingredients

Quantity Ingredient
6 eggs
6 tablespoons Home-made mayonnaise
1/2 teaspoon english mustard
20g roughly chopped white anchovies, (optional)
1 punnet of cress, leaves snipped
4 slices dark wholemeal or rye bread, toasted
freshly ground black pepper

Method

  1. Place the eggs in a pan, cover with cold water, bring to the boil and cook for 6 minutes. Drain and plunge the eggs into a bowl of iced water to cool, then peel and chop.
  2. Mix the mayonnaise and mustard together in a bowl, then fold through the chopped egg, making sure it’s all well coated. Stir through the anchovies and most of the snipped cress. Pile onto the toasted bread, scatter with the remaining cress and lots of freshly ground black pepper.
Tags:
eggs
breakfast
lunch
dinner
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