jammy egg & cress
on sourdough with mustard and dill

Serves 1 Prep 5mins Cook 7mins

open egg and cress sandwich on sourdough bread with red chicory and mustard and dill dressing

This is my take on the iconic egg and cress sandwich — a near-perfect invention that hardly needs improving. The addition of Bertinet Bakery sourdough bread brings a welcome fermented twang as well as structure and a shattering crust, complementing the creamy, sharp and herb-bright filling. I couldn’t resist adding dressed red endive on the side for a bitter, ruby-hued contrast.
1 slice sourdough
2 eggs (boiled)
1 tbsp mustard & dill aioli**
1 tsp yoghurt***
1 squeeze lemon juice
20g watercress
to taste salt & fresh cracked black pepper

  1. Boil two eggs for 6 ½ minutes until whites are cooked but yolk is jammy.

  2. Separate the egg yolks from the boiled eggs and put the yolks in a separate bowl. Add a tablespoon of mustard and dill sauce, a tsp of yoghurt*** and salt and lots of fresh cracked pepper.

  3. Cube the egg whites finely and gentle stir into the egg yolk mixture we just made. Place to one side.

  4. Spoon the egg mixture over a slice of toasted sourdough (buttered if that’s your thing!). Follow up with the washed and roughly chopped watercress.

  5. Finish with a squeeze of lemon, some more fresh cracked black pepper and a dollop of mustard and dill sauce, because why not.

**if you don’t stockpile mustard and dill sauce… substitute 1 ½ tbsp mayo mixed with ¼ tsp mustard, ¼ tsp of sugar & a pinch of salt

*** swap this for more aioli this if you're wanting a richer filling!