Clarence Court egg & cress sandwich

Serves 1
Ready in 18 minutes


  • 2 brown eggs
  • 3 tablespoons rapeseedMayonnaise
  • SaltFreshly ground black pepper
  • 4 slices of Bertinet Bakery sourdough bread
  • Softened unsalted butter
  • A few pinches salad cress
  • A small handful of watercress


  1. Place a small pan of water on to boil. Carefully pop in the eggs and boil for 7-8 minutes.
  2. When time is up, run the eggs under cold water to cool quickly. When cool, carefully peel the eggs and slice.
  3. In a small mixing bowl, add the mayonnaise and season with salt and pepper. Add the eggs and gently turn to coat.
  4. Butter the sourdough and top a slice with the egg mix and a sprinkling of cress and watercress. Sandwich and enjoy!

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