A simple egg sandwich made with hard-boiled egg, a mix of mayonnaise and natural yoghurt, and a handful of peppery cress on buttered wholemeal bread. The yoghurt cuts down the amount of mayonnaise needed while keeping the filling creamy. There's no cooking involved if you boil the eggs ahead of time, so it comes together in a few minutes - handy for lunchboxes. Jamie's tip - you could add some watercress or lettuce from your garden
to give your sandwich a bit of a crunch – just make sure you
wash and spin them dry before using.
Prep
10 min
Cook
0 min
Serves
1
Difficulty
Easy
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Ingredients
salted butter 2 tsp
mayonnaise 1 tsp
natural yoghurt 2 tsp
sea salt pinch
black pepper pinch
egg 1 (boiled)
cress 5 g
wholemeal bread 2
Method
Boil the egg
Skip this step if you have a hard boiled egg already. Bring a small saucepan of water to a rolling boil, then carefully lower the room temperature egg into the boiling water using a spoon.
Boil for 10 minutes, then run the hard-boiledegg under a cold tap to cool it. Tap it on the work surface to crack the shell, then carefully peel and discard the shell.
Prepare the filling
Take the butter out of the fridge so it softens and is easy to spread.
In a mixing bowl, combine the mayonnaise and natural yoghurt, then season with a tiny pinch of sea salt and black pepper and stir together.
On a chopping board, roughly chop or mash the peeled egg, then add it to the bowl along with the cress.
Gently mix and fold everything together until the egg and cress are well coated in the dressing.
Assemble the sandwich
Lay the two slices of wholemealbread on a chopping board.
Use a regular knife to spread lightly with butter, making sure that you spread it right to the corners – this will make the bread waterproof.
Use a spoon to add the egg mixture onto one of the slices of buttered bread so it’s evenly covered.
Place the remaining piece of bread, butter-side down, on top and press down lightly with your hand to stick everything together.
Cut in half or into quarters. Serve straight away on a plate, or wrap in cling film to eat later.
