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