in Great Britain

Egg – cress – wholemeal toast

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Ingredients for 2 servings:

  • 3 eggs, cold, hard-boiled, quartered
  • 4 slices of toast (wholemeal toast)
  • 3 tbsp quark (low-fat quark)
  • 1 tbsp mayonnaise, regular
  • 1 tsp pepper, coarsely ground black
  • cup(s) cress, finely torn
  • Salt

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

English Sandwich

Let the hard-boiled eggs cool, then cut into small quarters and store in the refrigerator. The eggs must be really cold before processing! Whole-wheat toast, nice and soft and untoasted: Trim the edges, cut the 4 slices of toast crosswise into triangles. You’ll have 8 triangles. In a small bowl, mix with a fork: low-fat quark + mayonnaise + coarse pepper + salt + the cold(!) eggs. Add the cress last. Spread the mixture evenly among 4 toast triangles, then place the other 4 on top and press down. Tip: Enjoy as a hearty breakfast with tea, or as a filling evening meal with beer.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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