Egg Sandwich recipe | Egg and Cress sandwich recipe | Egg and Watercress sandwich recipe

Every time we went on a picnic as a child my mum used to make egg sandwiches. In those days you made them with salad cream and the addition of cress wasn’t overly important. I don’t think anyone had even heard of watercress, let alone thought of adding it to a sandwich!

We had them on brown bread and she transported them in tin foil in a Tupperware box. You could guarantee that by the time we got them to our destination, they were warm, a bit soggy, and had the overriding taint of Tupperware but despite this I have fond memories of the good old egg sandwich. 

Times have changed though, now they’ve gone a bit more upmarket. People are using artisan bread and adding mayo in place of the salad cream. Things like watercress have been introduced, or people have added cooked prawns, or maybe leftover cooked streaky smoked bacon.

Feel free to eggsperiment with different flavour combinations. Once you’ve made the egg mayo mix you can then choose what to add to it. Or if you like, just have it as it is! 

Ingredients for egg and cress/ watercress sandwich recipe

• You will need 2 large eggs
• A little salt
• Some good quality mayo (or salad cream if you prefer that)
• Freshly ground sea salt and freshly ground pepper to taste
• Cress, washed and patted dry, or some watercress also washed and patted dry.
• A little softened salted butter or margarine,
• Bread, sliced into even slices.

Equipment needed

• A small but fairly deep saucepan
• A bowl or jug full of cold water, preferably iced water
• A large slotted spoon
• A cheese grater or a fork
• A bowl
• A chopping board

Method for egg and cress / watercress sandwich recipe

• Carefully place the eggs into the saucepan with enough cold water to cover them. Add in a sprinkling of salt
• Place over a medium heat and bring to the boil
• When the eggs are at a rolling boil set a timer for 8-10 mins
• Once the eggs have boiled for 8-10 mins remove from the heat and using the slotted spoon remove the eggs from the pan and plunge into the jug or bowl of cold water
• Leave for about 5 mins to cool down enough to handle
• Once cool, remove from the water and peel the eggs
• It is vital that the eggs are completely cool before proceeding to the next step.
• Using the grater or the fork, grate or mash the eggs into small even sized pieces
• Add mayo and or salad cream and salt and pepper to taste.
• Butter the bread,
• Spread the egg mayo onto one slice of the bread,
• Top with whatever toppings you’re using (cress| watercress| prawns| crispy bacon and then top with the second slice of bread.
• Cut into triangles and serve.

Preparing ahead of time. 

If you want to you can make the egg mayonnaise in advance, it will keep for a couple of days in the fridge if it is in an airtight container. It’s better to make the egg mayo in advance but make the sandwiches up on the day you’re using them as they can either go a bit soggy or the bread can dry out.

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