Egg & cress club sandwich

SERVES 1 PREP 10 mins COOK 10 mins EASY V These sandwiches make a good lunchbox filler. Make sure they’re wrapped well.

2 eggs

2 tbsp mayonnaise

3 slices bread a little butter

1/3 carton of cress

2-3 slices of tomato or a lettuce leaf and a slice of ham or cheese crisps, to serve

1 Bring a pan of water to the boil and carefully lower in the eggs. Cook for 6 mins, then cool under running water until they can be peeled. Peel the eggs, then leave to cool completely.

2 Mash or chop the eggs, then mix with 11/2 tbsp mayonnaise and some seasoning, if you like. Toast the bread.

3 Lay one slice of bread on a board. Butter it, then, spread on three quarters of the egg and scatter over the cress. Add another slice of toast and gently spread on the remaining mayo. Add the tomato or lettuce and ham or cheese (or whichever combination you prefer). Dot the remaining egg over the top, spread gently, then top with the final piece of toast. Cut the crusts off if you like, then gently cut the sandwich into four quarters, being careful not to squash out the egg. Skewer each sandwich with a sandwich pick. Serve with crisps.

GOOD TO KNOW calcium • folate PER SERVING 867 kcals • fat 65g • saturates 10g • carbs 41g • sugars 5g • fibre 3g • protein 27g • salt 2.2g