Wednesday, 9 April 2014

Open Sandwich: Egg and Cress

Method - serves 2

Boil 4 eggs in a pan of salted water.

Once cooked plunge in cold water and then shell.

In a bowl chop the eggs, season with salt and pepper then mix in mayonnaise, to the consistency you prefer.

For an added taste, add a handful of chopped crispy bacon or bacon flakes.



Serve on a slice of crusty bread and sprinkle with the cress.

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