Eggandcresssandwiches Recipes

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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