Jammy Egg & Cress on Sourdough with Mustard and Dill
Serves 1 Prep 5mins Cook 7mins
This is my take on the classic egg and cress — a combination that hardly needs improving. The sourdough brings a welcome fermented twang and shattering crust, complementing the creamy, sharp, herb-bright filling. I couldn’t resist adding dressed red endive on the side for a bitter, ruby-hued contrast.
1 slice
2
1 tbsp
1 tsp
1 squeeze
20g
salt
fresh cracked black pepper
sourdough
(I recommend Bertinet Bakery)
eggs
mustard & dill aioli**
yoghurt***
lemon juice
watercress
to taste
generous serving
**if you don’t stockpile mustard and dill sauce (from gordons or tracklements!)… substitute 1 ½ tbsp mayo mixed with ⅛ tsp or ¼ tsp mustard (depending on your preference) and a sprinkle of sugar
*** swap this for more aioli this if you're wanting a richer filling!
METHOD
Boil two eggs for 6 ½ minutes until whites are cooked but yolk is jammy.
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.
Cube the egg whites finely and gentle stir into the egg yolk mixture we just made. Place to one side.
Spoon the egg mixture over a slice of toasted sourdough (buttered if that’s your thing!)
Follow this with the washed watercress, I chop mine up so to bite into the sandwich with less mess
Finish with a squeeze of lemon, some more fresh cracked black pepper and a dollop of mustard and dill sauce, because why not.
Enjoy!