The Picnic Classic: Egg & Watercress Sandwich
It’s Sourdough September! To celebrate, Clarence Court have reignited our passion for egg sandwiches this week with a recipe video to make your mouth water.
The egg sandwich is an iconic picnic staple, pairing velvety Burford Brown eggs with crunchy, peppery watercress and packing a punch of flavour that will liven up any spread.
Try the recipe yourself:
Ingredients:
3 Clarence Court Burford Brown eggs
2-3 tablespoons mayonnaise*
2 slices Sourdough bread
Butter
Handful of watercress
Salt and pepper
Small handful of cress
Sprinkle of chives
*Clarence Court use a delicious homemade mayonnaise in their ensemble, but for an extra bite of flavour, why not try Wasabi Mayonnaise?
Method:
First, boil the eggs. Fill a small pot around halfway with cold water and bring the water to the boil (alternatively, you can boil in a kettle). Place the eggs carefully in the saucepan, being careful not to splash yourself, leave to boil for 9-10 minutes for the perfect hard-boiled egg.
Once cooked, plunge the eggs into a bowl of iced water or allow to cool slightly before peeling them. Placed the peeled eggs in a bowl and use a fork to mash up the egg.
Next, mix the mayonnaise in with the eggs. Add the cress and a sprinkling of finely chopped chives, and some seasoning to taste.
Finally, assemble the sandwich together on lightly buttered sourdough bread. Add the egg mayonnaise filling generously and top with watercress. Sandwich with the other slice of sourdough and enjoy!
Tag @lovewatercress and @clarence_court, use #kingofthegreens and #followthecrown on social media to share your creations with us!