The Ultimate Egg and Cress Sandwich Recipe

Ingredients

• 6 large free-range eggs
• 4 to 5tbsp mayonnaise
• 8 slices malted brown bread
• butter
• cress

Method

1. Put the eggs in a pan of cold water and bring to the boil. Simmer for 5 minutes, then drain and leave under cold, running water until cold. When cold, shell and rinse the eggs and mash roughly with a fork. Stir in the mayonnaise. Pile on to four slices buttered malted brown bread (use organic butter), sprinkle with cress from a small punnet, top with four more bread slices and serve.