Egg And Watercress Sandwich

Egg and Watercress Sandwich
Egg and Watercress Sandwich
If serving these elegant sandwiches for afternoon tea, remove the crusts and cut each into 4 triangles or 2 rectangles. Arrange in stacks of 2 alongside the rest of your tea sandwiches.Brian Beaver

If serving these elegant sandwiches for afternoon tea, remove the crusts and cut each into 4 triangles or 2 rectangles. Arrange in stacks of 2 alongside the rest of your tea sandwiches. This recipe first appeared in our April 2011 special Sandwich Issue with author Tamasin Day-Lewis's article Standing on Ceremony.

Egg And Watercress Sandwich
If serving these elegant sandwiches for afternoon tea, remove the crusts and cut each into 4 triangles or 2 rectangles. Arrange in stacks of 2 alongside the rest of your tea sandwiches.
Yield: serves 2

Ingredients

  • 2 eggs
  • 4 tbsp. unsalted butter, softened
  • Sea salt and freshly ground black pepper, to taste
  • 4 slices white bread
  • 1 oz. watercress

Instructions

  1. Bring a 2-qt. saucepan of water to a boil, and as it begins to bubble, add the eggs. Boil for 5 minutes for slightly runny yolks, 6 minutes for hard-boiled yolks. Drain the eggs, and run under cold water. Drain again and peel while the eggs are still warm; transfer to a bowl, along with butter. Mash the eggs and butter with a fork until butter is melted; season with salt and pepper.
  2. Top 2 slices of bread with egg mixture, then add watercress. Top each with another slice of bread. Remove crusts; cut each sandwich in half.