Egg & cress club sandwich

recipe Detail


Enjoy these toasted egg and cress club sandwiches as part of a summer family picnic. Skewer each sandwich with a sandwich pick and serve with crisps


- 6 slices of bread

- 3 eggs

- 1/4 cup cress

- Olive oil

- Salt and pepper

- Dried oregano

- Dried basil



1. In a saucepan, bring water to a boil and gently add the eggs. Let them cook for 8 minutes.

2. Remove the eggs from the hot water and place them in a bowl of cold water for a few minutes to cool down.

3. Once cooled, peel the eggs and slice them into thin rounds.

4. Wash and rinse the cress, then pat it dry with a paper towel.

5. In a small bowl, mix together 1 tablespoon of olive oil, a pinch of salt, pepper, oregano, and basil to make a seasoning blend.

6. Lay out the 6 slices of bread on a cutting board and lightly brush one side of each slice with the seasoning blend.

7. Place the egg slices on top of three slices of bread and top with the cress.

8. Cover the egg and cress with the remaining three slices of bread, seasoned side facing down.

9. In a skillet over medium heat, add a drizzle of olive oil and place the sandwiches in the skillet.

10. Cook for 2-3 minutes on each side until the bread is golden brown and the sandwich is heated through.

11. Remove from the heat and let the sandwiches cool for a minute before slicing them in half.

12. Serve and enjoy your simple and delicious egg and cress club sandwich!

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