Bantam-egg tartines
I had the pleasure of knowing two old dames who could each put together a knock-out egg sandwich. Sadly they're no longer with us, so these French-style toasts are my salute to them
Ingredients
- 12 bantam eggs or 10 size 6 free-range eggs, at room temperature
- 1/2 cup mayonnaise
- 1/4 cup crème fraîche
- squeeze lemon juice
- 1/2 teaspoon moroccan seasoning or mild curry powder
- 6 slices wholegrain or sourdough bread
- olive oil, for brushing
- few sprigs watercress
- black sesame seeds and poppy seeds, to garnish (optional)
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