Egg And Watercress Sandwiches Recipes

EGG AND WATERCRESS SANDWICHES

Steps:

• Cover eggs with water in a saucepan by 1 inch. Bring to a boil. Remove from heat. Let stand, covered, for 13 minutes.
• Drain, and run under cold water. Peel, and slice into rounds.
• Spread brioche slices generously with mayonnaise. Top each of 8 slices with 1 sliced egg and 1/4 cup watercress. Season with salt and pepper. Sandwich with remaining brioche.

EGG AND WATERCRESS SANDWICHES

Steps:

• 1. Mash the eggs with a fork until crumbly.
• 2. Stir in half the mayonnaise and the salt and pepper.
• 3. Spread the remaining mayonnaise on the bread.
• 4. Assemble 2 sandwiches, dividing the egg salad and watercress evenly between them.
• 5. Trim the crusts and cut each sandwich into quarters.

EGG & WATERCRESS TEA SANDWICHES

Steps:

• Mash together eggs, mayonnaise, chives, Dijon mustard, salt and pepper.
• Lightly spread slices of bread with butter; spread egg mixture evenly over half of the slices of bread. Top with watercress; cap with remaining bread slices.
• Cut crusts from sandwiches; cut sandwiches into quarters (triangles). Serve immediately.

EGG SALAD SANDWICH WITH AVOCADO AND WATERCRESS

Steps:

• Cook the eggs 10 minutes in a saucepan of simmering water to cover. Drain, cool under cold running water, and peel. Roughly mash the eggs in a bowl with the mayonnaise, mustard, and lemon juice. Season with salt and pepper.
• Spread 4 slices of toast with mayonnaise, if you like. Arrange about 1/4 of the avocado slices on each. Spread each with 1/4 of the egg salad and arrange watercress sprigs on top. Top each sandwich with another slice of toast and serve.

OPEN-FACED EGG SALAD AND WATERCRESS SANDWICH

Steps:

• PREPARE HARD-COOKED EGGS THE FOOLPROOF WAY:.
• Place the eggs in a large pot. Cover with cold water. Set over medium heat and cover with a lid. When it starts to boil, remove from heat and set aside for 10 minutes. Dump the warm water, and refill the pot with cold water. Let sit for 5 minutes or so, dump and refill again with cold water.
• When cool to the touch, peel off the shells and roughly chop the eggs.
• PREPARE EGG SALAD:.
• In a large bowl, gently combine the eggs, chives, and salt and pepper to taste.
• Pour on the mayonnaise, vinegar, and mustard. Gently fold together.
• PREPARE SANDWICH:.
• Toast the bread. (Note: this is one sandwich in which the bread is commonly de-crusted and cut into special shapes for tea-time, or the prepared sandwich may be cut into triangles.).
• Construct the sandwich. Pile the watercress on a slice of the toasted bread, and dollop the egg salad on top.

EGG AND WATERCRESS TEA SANDWICHES

Steps:

• Remove the crusts from the bread.
• Chop the eggs, and gently mix in a bowl with the chopped watercress and chives. Add just enough mayonnaise to moisten and bind the mixture the mayonnaise. Season to taste with salt, pepper and Tabasco, and gently mix well.
• Spread half of the slices of bread with the egg and watercress mixture, and place the remaining slices of bread on top.
• Lightly spread the outside edge of each sandwich with mayonnaise and dip into the chopped parsley.
• Cut each sandwich into 4 triangles.
• To serve, arrange the sandwiches on a platter, and garnish with the remaining watercress.

EGG & CRESS CLUB SANDWICH

Steps:

• Bring a pan of water to the boil and carefully lower in the eggs. Cook for 6 mins, then cool under running water until they can be peeled. Peel the eggs, then leave to cool completely.
• Mash or chop the eggs, then mix with 1½ tbsp mayonnaise and some seasoning, if you like. Toast the bread.
• Lay one slice of bread on a board. Butter it, then spread on three quarters of the egg and scatter over the cress. Add another slice of toast and gently spread on the remaining mayo. Add the tomato or lettuce and ham or cheese (or whichever combination you prefer). Dot the remaining egg over the top, spread gently, then top with the final piece of toast. Cut the crusts off if you like, then gently cut the sandwich into four quarters, being careful not to squash out the egg. Skewer each sandwich with a sandwich pick. Serve with crisps.