SandwichAlison Lambert

EGG AND WATERCRESS SANDWICH

SandwichAlison Lambert

Once upon a time this sandwich would have been served at high tea, sadly traditions like these have subsided but the sandwich need not. Watercress is fantastic at the moment large peppery leaves add a wonderful crunch and burst of heat to this classic sandwich.

Serves 1

Two slices good quality bread (Joyful Vegan Wholegrain)
1 Tbsp mayonnaise mixed with ¼ tsp Dijon mustard (optional)
1 egg, soft boiled
Handful fresh watercress
Pinch sea salt flakes, fresh ground black pepper

Method

To soft boil your egg – Start by having your egg at room temperature. Bring a small pot (deep enough to submerge the egg) of water to the boil. Place the egg carefully into the boiling water, when it comes to the boil again set your timer for 4 minutes and 30 seconds exactly. When the time is up remove immediately from the water and refresh under cold running water. Peel and mash coarsely with a fork and season lightly with salt and pepper. Set aside.

To assemble: generously spread your mayonnaise mixture onto one slice of the bread. On the other slice add the egg mixture and spread generously. Pick through the watercress, I generally use the leaves and the tender tips as the stalks can be a little too fibrous for this. Sprinkle over a little sea salt and grind of pepper. Place the mayonnaise slice of bread on top and press to adhere.

Cut in half and enjoy this classic combination.