Legbar egg & watercress mayonnaise sandwich

Preparation time: 10 minutes Cooking Time: none Serves: 4

Difficulty: 1/5

A good egg sandwich can be a tricky thing to execute for a picnic and is often knocked up in a hurry and wrapped up then when you get to your picnic venue the filling has oozed out and it’s not quite the deal you thought it was going to be. But the main thing is the flavour of the filling, the mayonnaise must be top notch and the eggs cooked to the point of almost still being soft boiled. Seasoning is crucial and I like to add a little more mustard to the mayonnaise and the pepperiness of the watercress will give the sandwich that little extra kick. Now I’m one for finishing the odd dish on site and here I would maybe fill the sandwiches when you get there and just take the bread buttered.

Recipe by Mark Hix

INGREDIENTS

  • 6 Cotswold Legbar eggs, boiled for 6-7 minutes then cooled in cold water and peeled
  • 4-5tbls homemade or good quality mayonnaise
  • 1-2 tsp English mustard to taste
  • salt and freshly ground black pepper
  • 8 slices of good quality brown or white bread spread with soft butter

  • Print Recipe

    METHOD

    Whisk the mustard into the mayonnaise to taste then roughly chop the eggs and fold in the mayonnaise, season to taste then either chop the watercress and fold into the egg mixture or lay on the buttered bread before spooning on the filling.