Egg and cress goes wrong in two ways: overcooked eggs with grey rims, and under-seasoning. Fix both and it is one of the best sandwiches there is.
Ingredients
Filling
- 4 large eggs
- 3 tbsp mayonnaise (contains egg, often mustard)
- 1 tsp Dijon mustard
- 1 tbsp finely snipped chives
- Salt and plenty of white pepper
Sandwich
- 4 slices sourdough sandwich loaf (wheat)
- Softened butter
- 1 punnet fresh cress
Method
- Boil the eggs. Lower into boiling water and cook for exactly 9 minutes, then straight into cold water. Nine minutes gives a set but still golden yolk with no grey ring.
- Peel and chop. Peel under a running tap, then chop roughly with a knife rather than mashing with a fork. You want distinct pieces, not paste.
- Mix. Fold in the mayonnaise, mustard and chives. Season firmly — egg needs more salt than you expect, and white pepper is traditional because it disappears into the colour.
- Butter and fill. Butter all four slices to the edges. Spread the egg mixture thickly on two of them.
- Cress and close. Lay a thick band of cress over the egg — snip it straight from the punnet with scissors. Close, press lightly and cut into triangles.
Every sandwich here is only as good as the bread. Ours starts with a live culture — buy a live sourdough starter and bake your own.
Frequently asked questions
How long should I boil eggs for egg mayonnaise?
Nine minutes from boiling, then straight into cold water to stop the cooking. That gives a fully set white and a yolk that is just cooked through and still golden rather than chalky.
How do I stop an egg sandwich going soggy?
Butter the bread to the edges, drain any water off the chopped egg before mixing, and do not over-mayonnaise. If making ahead, keep the cress separate until just before eating.
Can I use salad cress instead of mustard cress?
Yes, they are broadly interchangeable. Mustard cress has a little more heat, which suits this sandwich well. Watercress is a stronger, peppery alternative.
Is this suitable for vegetarians?
Yes, provided your mayonnaise is a standard egg mayonnaise rather than one containing anchovy, which some brands do include.
More sandwich recipes
Ready to bake this?
Our live San Francisco sourdough starter is never dehydrated, and it's usually bubbling and ready to bake with about two hours after you wake it up. Free next-day UK delivery when you order by 2pm.