Woodland Egg Sandwiches
Preparation: 10 minutes
Cooking: 7 minutes
Serves 4
4 large Woodland eggs
6 large slices of wholemeal bread, crusts removed
softened butter or margarine to spread
45ml/3tbsp mayonnaise
1 punnet mustard and cress
1 Put the eggs in a small pan, and cover with cold water. Place on the hob and slowly bring to the boil. Reduce the heat and simmer the eggs for 7 minutes.
Drain the eggs, then rinse in cold water until cool enough to handle. Tap the shells all over, then peel away from the eggs.
2 Spread the butter over the sliced bread and set aside. Put the eggs in a bowl, and chop. Season with salt and pepper, stir in the mayonnaise. Spread the mixture over the slices of bread to form a thin layer; scatter over the mustard and cress.
4 Starting at one of the short sides, roll up the bread, enclosing the filling. Cut each egg sandwich roll into 3-4 pieces. Wrap and serve in lunch boxes.
