We have a stash of eggs
What I make when . . .
FOOD
EGG, WALNUT & WATERCRESS SANDWICHES
Makes approx 20 little sandwiches or 4 regular sandwiches Preparation: 10 minutes Cooking: 5 minutes 4 eggs 4 tablespoons thick Greek yoghurt (or mayonnaise)
1 teaspoons wholegrain mustard
1 tablespoon capers, roughly chopped
2 tablespoons red onion, very finely chopped
1 tablespoon chives (I used garlic from our garden), finely chopped
50g parmesan cheese, finely grated
cup walnuts, toasted, chopped 10 slices multigrain sourdough bread
Handful watercress to garnish (substitute with rocket)
Put the eggs into a small saucepan and cover with water.
Bring to the boil and cook for 5 minutes before removing from the heat and running under cold water.
Peel the eggs and put into a small bowl.
Add the Greek yoghurt, and mash the eggs with a fork. Add the mustard, capers, red onion, chives, and cheese, season with sea salt and freshly ground black pepper, and mix well to combine.
Using a round cookie cutter, cut 2 rounds from each piece of bread. Keep the off-cuts to make breadcrumbs with, or roughly chop and fry in olive oil to make croutons.
Butter the bread, and put a heaped teaspoon of the egg mixture on to each piece before scattering with walnuts and garnishing with watercress leaves.
Recipes, food styling and photography by Emma Boyd