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