Egg sandwiches

Name: Egg sandwiches
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 9 Eggs (size M); 150 g mayonnaise; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Radishes; 1 1/2 Beds Cress; 12 discs wholemeal sandwich bread (à approx. 30 g); 1 (100 g) Tube anchovy paste

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 6

9 Eggs (size M)
150 g mayonnaise
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Radishes
1 1/2 Beds Cress
12 discs wholemeal sandwich bread (à approx. 30 g)
1 (100 g) Tube anchovy paste

Directions

1
Boil eggs in boiling water for about 10 minutes until hard. Drain, quench, remove the shell and let the eggs cool down. Finely chop the eggs, stir in mayonnaise and season with salt and pepper
2
Clean and wash the radishes and cut or slice them thinly. Cut cress from the bed. Cut off the crust from the bread slices. Spread slices with anchovy paste. Spread 6 slices with egg salad. Add radishes and some cress. Place 1 slice of bread on each, press lightly and cut the sandwiches in half. Sprinkle with remaining cress and serve
3
Waiting time approx. 30 minutes