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    You are in: Home / Recipes / Egg and Cress Sandwiches Recipe
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    Egg and Cress Sandwiches

    Egg and Cress Sandwiches. Photo by KateL

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    Total Time:

    Prep Time:

    Cook Time:

    5 mins

    5 mins

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    bluemoon downunder's Note:

    Cucumber Sandwiches and Egg and Cress Sandwiches: traditional English afternoon tea fare at its absolute best! The mayonnaise in the filling means that there is no need to butter the bread. I have posted this recipe, found on an English website, for the 2005 Zaar World Tour. As a child, I absolutely loved these. Posting this really low fat recipe for the tour has reminded me of these delicious sandwich, and inspired me to make them again soon!

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    sandwic ...

    Units: US | Metric

    • 4 eggs, hardboiled, finely chopped and mashed
    • 4 tablespoons mayonnaise
    • salt, to taste
    • fresh ground black pepper, to taste
    • 2 cups baby mustard cress or 2 cups garden cress
    • 16 slices firm white bread or 16 slices firm whole wheat bread, thin slices, crusts removed


    1. 1
      Mix the finely chopped and mashed eggs and mayonnaise together and season to taste.
    2. 2
      Spread half of the slices of bread with the egg mixture, sprinkle some mustard and cress on top of each one, reserving some for garnishing, place the remaining slices of bread on top, and cut each sandwich into 4 triangles.
    3. 3
      To serve: Arrange the sandwiches on a platter, garnish with the remaining mustard and cressand and serve with Cucumber Sandwiches.

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    Ratings & Reviews:

    • on April 24, 2009


      Did I say *Cresslicious* ? I did, and it was delicious! I followed this exactly even down to the garden cress - which grows by our stream bed early to mid Spring. I thought, what the heck? Ran home, washed the cress thoroughly in cold water (ice cubes added) and was off to boil eggs. Really perfect, and such a delight to eat on a warm Spring day. I had a couple slices of *Whole Foods* country white bread, which was perfect with this. Reminds me to make some more this was so tasty. Made for *Zaar Stars* April 2009

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    • on March 12, 2009


      Simple and delicious! I used whole wheat bread and light mayo. Made for Gimme 5 tag.

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    • on February 25, 2009


      Simple, delicious, wonderful. The proportions were right on target, no mayonnaise surplus in evidence. I used Pepperidge Farm Farmhouse style Hearty White bread, but I think Pepperidge Farm's Thin-Sliced White Bread would have been perfect for this. No extra seasonings were needed due to the abundance of watercress I used. In fact, the only drawback was that I could not obtain either baby mustard cress nor garden cress, but could only get the more mature watercress. It would be worth growing my own sprouts! Made for 1-2-3 Hit Wonders Tag.

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    Nutritional Facts for Egg and Cress Sandwiches

    Serving Size: 1 (600 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 49.3
    Calories from Fat 14
    Total Fat 1.6 g
    Saturated Fat 0.3 g
    Cholesterol 23.7 mg
    Sodium 85.8 mg
    Total Carbohydrate 6.8 g
    Dietary Fiber 0.3 g
    Sugars 0.6 g
    Protein 1.7 g

    The following items or measurements are not included:


    baby mustard cress

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