Egg Cress Club Sandwich Recipes

EGG & CRESS CLUB SANDWICH

Egg & cress club sandwich image

Enjoy these toasted egg and cress club sandwiches as part of a summer family picnic. Skewer each sandwich with a sandwich pick and serve with crisps

Provided by Lulu Grimes

Time 20m

Number Of Ingredients 7

Ingredients

2 eggs
2 tbsp mayonnaise
3 slices bread
a little butter
⅓ carton of cress
2-3 slices of tomato or a lettuce leaf and a slice of ham or cheese
crisps , to serve

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.

Nutrition Facts : Calories 867 calories, Fat 65 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 2.2 milligram of sodium

EGG AND WATERCRESS SANDWICHES

Egg and Watercress Sandwiches image

Provided by Victoria Granof

Categories Sandwich Egg Vegetarian Kid-Friendly Quick & Easy Lunch Spring Watercress Cookie Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 2 servings

Number Of Ingredients 5

Ingredients

2 hard-boiled eggs, peeled
3 tablespoons mayonnaise
Kosher salt and freshly ground black pepper to taste
4 slices soft challah or whole-wheat bread
4 tablespoons watercress leaves, stems removed

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 AND CRESS SANDWICHES

Egg and Cress Sandwiches image

Cucumber Sandwiches and Egg and Cress Sandwiches: traditional English afternoon tea fare at its absolute best! The mayonnaise in the filling means that there is no need to butter the bread. I have posted this recipe, found on an English website, for the 2005 Zaar World Tour. As a child, I absolutely loved these. Posting this really low fat recipe for the tour has reminded me of these delicious sandwich, and inspired me to make them again soon!

Provided by bluemoon downunder

Categories Lunch/Snacks

Time 5m

Yield 32 sandwich triangles

Number Of Ingredients 6

Ingredients

4 eggs, hardboiled, finely chopped and mashed
4 tablespoons mayonnaise
salt, to taste
fresh ground black pepper, to taste
2 cups baby mustard cress or 2 cups garden cress
16 slices firm white bread or 16 slices firm whole wheat bread, thin slices, crusts removed

Steps:

Mix the finely chopped and mashed eggs and mayonnaise together and season to taste.
Spread half of the slices of bread with the egg mixture, sprinkle some mustard and cress on top of each one, reserving some for garnishing, place the remaining slices of bread on top, and cut each sandwich into 4 triangles.
To serve: Arrange the sandwiches on a platter, garnish with the remaining mustard and cressand and serve with Cucumber Sandwiches.

Nutrition Facts : Calories 49.4, Fat 1.6, SaturatedFat 0.4, Cholesterol 23.7, Sodium 85.8, Carbohydrate 6.8, Fiber 0.3, Sugar 0.7, Protein 1.8

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