We eat a lot of eggs in our house. In Prosciutto and Egg Cups, Egg and Ham Rolls or the amazing Sausage and Egg Salad, there is always room for the humble oeuf at our table. The classic combo of egg and cress is one of my favourite lunch flavours but I always give it a bit of oomph with English Mustard. You can of course put this into a sandwich but I love it on toasted, seeded, sourdough bread.
Makes enough for one greedy Mum
2 free range eggs
2 tbsp mayo
1 tsp English mustard
1 spring onion
handful of cress
salt and pepper
big slice of seeded, sourdough bread
- Boil a couple of eggs for 8 minutes then leave to cool completely in the shell. (I boil the eggs in the morning so that they’re ready for lunchtime).
- Shell the eggs and roughly chop them and the spring onion then put into a bowl. Mix together the mayo and mustard then grind over some salt and pepper. Spoon the mayo mixture over the eggs and onion then gently mix. Toast the bread then spread the mixture on top and sprinkle over the cress.