← Nouns Cooking · British & Irish

Ingredients

• 6 large eggs
• 4 tbsp Mayonnaise
• ½ tsp English mustard (optional)
• 1 tbsp Chives, finely snipped (optional)
• 8 slices soft white or wholemeal bread
• 25 g Butter, softened
• 1 punnet of salad cress, snipped
• Salt
• White pepper

Method

1. Lower the eggs into a pan of boiling water and simmer for 9 min. Drain and cool them in a bowl of cold water for 5 min so the yolks stay yellow, then peel.
2. Mash the eggs with a fork, leaving a little texture, then stir in the mayonnaise, mustard, chives and a good seasoning of salt and white pepper.
3. Butter the bread thinly right to the edges. Spread the egg over four slices and scatter generously with cress.
4. Top with the remaining bread, press lightly, cut off the crusts if you like and slice into fingers or triangles. Serve straight away, or cover and chill until needed.

Tips

• Buttering the bread stops the egg mayo making it soggy.
• Contains egg and gluten; keep egg sandwiches chilled and eat on the day.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Great British Chefs