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
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.
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.