Spicy Egg & Cress Sandwich

SARNIES

15 Apr

Written By CHOPSEE

Ingredients: ‍ ‍

• 4 medium eggs (approx. 220g)

• 40g mayonnaise

• 10g Dijon mustard

• 5g hot sauce (or chilli sauce)

• 2g smoked paprika

• 4g sea salt

• 1g freshly ground black pepper

• 30g fresh cress

• 4 slices soft white or wholemeal bread

• 20g butter, softened

Method:

1. Bring a saucepan of water to the boil and gently lower in the eggs. Cook for 9 minutes for firm yolks.

2. Remove the eggs and place into cold water to cool, then peel and roughly chop.

3. Place the chopped eggs into a bowl and add the mayonnaise, Dijon mustard, hot sauce and smoked paprika.

4. Mix gently to combine, keeping some texture rather than fully mashing.

5. Season with sea salt and black pepper, adjusting to taste.

6. Butter the slices of bread evenly.

7. Spoon the egg mixture onto two slices, spreading it generously.

8. Scatter over the fresh cress for a peppery crunch. Top with the remaining slices of bread and press gently. Slice in half and serve immediately.

Storage:

Best enjoyed fresh. If needed, store the egg filling in an airtight container in the refrigerator for up to 2 days and assemble just before serving.

Hawaiian Pizza