Tomato, egg and mayonnaise open sandwich
You can use cottage cheese instead of mayonnaise here if you prefer. Or change the herbs: chopped chives, chervil and dill will work well instead of cress.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
Ingredients
4 slices of rye bread
salted butter
2 large tomatoes
2 hard-boiled eggs
2 tablespoons mayonnaise
2 tablespoons cress sea salt flakes and freshly ground black pepper
Method
Place the rye bread slices on a worktop and spread the butter evenly on each slice.
Slice the tomatoes.
Cut each egg into 4 slices, and place 2 slices of egg with 1 slice of tomato in the middle of each bread.
Divide the mayonnaise between the open sandwiches, place the cress on top and sprinkle with salt and pepper.
