Egg and Cress Sarnie

Sourdough bread offers a subtle twist on the traditional lunchbox staple. Follow this recipe for a light and delectable egg sandwich.

Prep Time - 10 minutes Cook Time - 7-8 minutes Serves 2


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!

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