Egg and watercress sandwiches

    10 min

    The combination of egg mayonnaise and crunchy, peppery cress is hard to beat, but I find standard sprouting cress a nuisance; bite into it at the wrong angle and it comes out of your sandwich in a soggy tangle and drips everywhere. So here I've substituted a packeted watercress salad mix, chopped. The same peppery taste but with more volume and crunch, and a bit more manageable.

    3 people made this

    Serves: 2 

    • 2 large hardboiled eggs
    • 1 scant dessertspoon mayonnaise
    • 1/4 teaspoon garlic puree
    • salt and pepper to taste
    • 4 slices wholesome bread
    • 1 packet (80g) watercress and spinach leaves
    • butter, at room temperature

    Prep:10min  ›  Ready in:10min 

    1. Peel eggs when cool, chop and place in a bowl. Add mayonnaise, garlic puree, and salt and pepper. Mash and mix thoroughly. It doesn't matter if there are a few lumps, as long as everything binds together.
    2. Coarsely chop the watercress and spinach.
    3. Butter the bread to taste right to the edges.
    4. Spread egg mayo right to the edges of two slices of the bread, cover with an even layer of leaves, and season to taste.
    5. Cover with top slices, press down gently and cut diagonally, and once more diagonally if you like smaller pieces.


    As watercress and any green leaves will go soggy, these sandwiches need to be eaten within hours but you can prepare the filling beforehand and put them together at the last minute.
    Gardeners willl be fortunate enough to be more creative regarding cress and cressy flavours, such as land cresses or nasturtium leaves which give a salad or sandwich a wonderful 'cressy' peppery flavour. In fact if you're serving these up at your garden party you could cut them up into dainty finger sandwiches as suggested above, and even garnish with a green sprig and a nasturtium flower.

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