Creamy, wholesome and peppery fresh.  That’s how I would describe this sandwich. I know of a few people who can eat a sizeable amount of these sandwiches whenever I make them.

Egg And Cress Tea Sandwiches

Prep: 25 minutes
Cook:  10 minutes
Inactive: 5 + 20 minutes
Level: Easy
Makes: 8 finger sandwiches
Oven Temperature:
Can recipe be doubled? Yes
Make ahead? Yes, a day ahead, well covered in the refrigerator.

 Ingredients

1 Tablespoons diced onions finely
4 boiled eggs
1/2 cup lightly packed watercress /radish sprouts/wasabi sprouts
1 Tablespoons mayonnaise
1 Tablespoons light sour cream
8 slices of sandwich bread
1/4 teaspoon pepper
1/8 teaspoon salt
Butter for buttering

Method

1. If using watercress, the top leaves are more tender. Use those.
2. If using radish sprouts/wasabi sprouts, use top 1″(2.5 cm) and snip into two.
3. Any leftover vegetables can be used for other dishes. Scroll down to ‘Tips’ for ideas.
4. When measuring 1/2 cup worth, fill cup loosely and do not pack it down.
5. Sprinkle a pinch of salt and sugar over the finely diced onions. This flavours it and removes some of its sharpness. Set aside 5 minutes.
6. Then, place the onions on paper towels, gently squeeze and pat dry. Set aside.
7. Chop eggs into small cubes. Do not mash it up.
8. Into a large bowl, mix in the light sour cream, mayonnaise, onions, pepper and salt. Scroll down to ‘Tips’ for suggestions to use up the light sour cream’.
9. Fold in the chopped eggs and then the watercress/radish sprouts/wasabi sprouts.
10. Butter 8 slices of bread. Distribute the egg mixture and add a few more greens if you wish. Cover with bread slices.
11. For easier slicing, enclose sandwiches in a lidded container and refrigerate for 20 minutes.
12. Trim crust off and slice into 2 finger sandwiches.

Tips

 What to do with the leftover greens?
(1) Salad
(2) Pesto:  Replace conventional basil with cress. Makes for a nice change in taste. I use just the leaves.
(3) Use in an omelette

It was a delicious dinner.

Recipe for 1 person:
2 eggs beaten with 1 Tablespoon water, pepper and salt to taste. 1/2 cup of leftover greens, 1/4 cup of shredded cheese, 1 Tablespoon butter. Warm up butter in a pan, add eggs, on medium-high heat cook until almost set without breaking up the omelette. Add greens and cheese towards the end just to heat through. Fold omelette in half, make sure egg is cooked and remove from pan. Sprinkle with pepper and serve. I like this with garlic rubbed crusty bread and a side of tomatoes drizzled with extra virgin olive oil.

What to do with leftover light sour cream and radish sprouts?
(1) Make a Smoked Salmon Pasta with a Radish Sprouts, Light Sour Cream Sauce

That was my dinner. A very pale green plate of light tasting, refreshingly tangy and peppery pasta.

Still have more light sour cream?
Please read the post under, Smoked Salmon with Dill Butter Tea Sandwiches for more ideas.

WHAT’S COMING UP NEXT?

Top plate: Classic Victoria Sponge CakeCheckerboard CookiesSweet Milk Scones.
Bottom plate first layer: Egg and Cress, Roast Beef with BeetrootCrisp Cucumbers.
Bottom plate second layer: Roast Beef with BeetrootSalmon with Dill ButterHam with Honey Butter.           

Advertisements