Sourdough bread offers a subtle twist on the traditional lunchbox staple. Follow this recipe for a light and delectable egg sandwich.
2 Clarence Court Burford Brown eggs
3 tablespoons rapeseed mayonnaise
Salt and freshly ground black pepper
4 slices good quality sourdough bread
Softened unsalted butter
A few pinches salad cress
A small handful watercress
Place a small pan of water on to boil. Carefully pop in the eggs and boil for 7-8 minutes.
When time is up run the eggs under cold water to cool quickly. When cool, carefully peel the eggs and slice.
In a small mixing bowl add the mayonnaise and season with salt and pepper.
Add the eggs and gently turn to coat.
Butter the sourdough and top with the egg mix and a sprinkling of cress.
Sandwich and enjoy!