Egg, Cheese and Cress Sandwich
- RECIPE CATEGORY: Breakfast
- Cuisine: British
- type: Non Veg
- 20 mins
Show Nutrition Info
- Fat 16.2 g
- Cholesterol 200.1 mg
- Sodium 621.7 mg
- Potassium143.2 mg
- Carbohydrate 22.8 g
- 1 tbsp D’Lecta unsalted butter
- 8Brown bread slices
- 4Boiled eggs
- 50gD’Lecta cheese spread
- 50 gMayonnaise
- 2 tbsp Chopped Spring onion greens
- 1 tbspMustard paste
- 1 tbsp Black Pepper
- 8Tomato slices
- A handfulLettuce or watercress
Crush the boiled eggs and mix with the cheese spread, mayonnaise, spring onion greens, mustard paste and black pepper.
Take a slice of the brown bread.
Place the lettuce leaves at the base on the slice.
Put the egg mixture on top of the lettuce.
Arrange two slices of tomato per sandwich.
Cover with the another bread slice.
Serve cold or at room temperature.