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Egg and cress sandwiches
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Creamy mayonnaise binding together egg and peppery cress is a delicious filling for nutty-flavoured seeded bread. These sandwiches are perfect with Fortnum’s Piccadilly Tea, which is a refreshing blend made from Ceylon that is usually served without milk, or even as an iced tea.


Egg and cress sandwiches

Tap the eggs all over to crack the shells, then peel. Put the eggs in a bowl and use a fork to crush them lightly.

Add the mayonnaise and half the cress.

Season with salt and a little white pepper and stir to combine.

Lightly butter the bread, then divide the egg mayonnaise evenly over half the bread slices. Top with the remaining cress and slices of bread. Trim the crusts and cut each round into four fingers.






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