Egg and Watercress Salad Sandwich Recipe
This egg and watercress salad sandwich is a perfect addition to any afternoon tea or a summer picnic. Allow 3 to 4 sandwiches per person.
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Cooking tools:
- Saucepan
- Stove
- Slotted spoon
- Colander
- Mixing bowl
- Fork
- Spoon
- Measuring spoon
- Chef's knife
- Cutting board
- Baking sheet
- Kitchen towel
- Plastic wrap
- Plate
- Refrigerator
Ingredients
- 4 eggs
- Good handful watercress, roughly chopped
- 6 thin slices of fresh white bread
- 2 tbsp soft salted butter
- 4 tablespoons mayonnaise (or mayonnaise alternative like crème fraîche)
- 2 spring onions, chopped
- Salt and white pepper to season
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