Egg And Watercress Sandwiches Food

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EGG AND WATERCRESS SANDWICHES



Egg and Watercress Sandwiches image

Provided by Victoria Granof

Categories     Sandwich     Egg     Vegetarian     Kid-Friendly     Quick & Easy     Lunch     Spring     Watercress     Cookie     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 2 servings

Number Of Ingredients 5

2 hard-boiled eggs, peeled
3 tablespoons mayonnaise
Kosher salt and freshly ground black pepper to taste
4 slices soft challah or whole-wheat bread
4 tablespoons watercress leaves, stems removed

Steps:

  • 1. Mash the eggs with a fork until crumbly.
  • 2. Stir in half the mayonnaise and the salt and pepper.
  • 3. Spread the remaining mayonnaise on the bread.
  • 4. Assemble 2 sandwiches, dividing the egg salad and watercress evenly between them.
  • 5. Trim the crusts and cut each sandwich into quarters.

EGG SALAD SANDWICH WITH AVOCADO AND WATERCRESS



Egg Salad Sandwich with Avocado and Watercress image

Provided by Tyler Florence

Time 25m

Yield 4 servings

Number Of Ingredients 8

6 eggs
1/4 cup mayonnaise, plus extra, if you like, for spreading
1 teaspoon Dijon mustard
1/2 lemon, juiced
Salt and freshly ground black pepper
8 slices whole grain bread, toasted
1 avocado, halved, peeled, seeded and sliced lengthwise
1/2 bunch watercress, stems trimmed

Steps:

  • Cook the eggs 10 minutes in a saucepan of simmering water to cover. Drain, cool under cold running water, and peel. Roughly mash the eggs in a bowl with the mayonnaise, mustard, and lemon juice. Season with salt and pepper.
  • Spread 4 slices of toast with mayonnaise, if you like. Arrange about 1/4 of the avocado slices on each. Spread each with 1/4 of the egg salad and arrange watercress sprigs on top. Top each sandwich with another slice of toast and serve.

AVOCADO EGG SALAD SANDWICHES



Avocado Egg Salad Sandwiches image

Lighten up classic egg salad by swapping in creamy avocado instead of using mayonnaise. Sandwich it between toasted whole-wheat bread and you've got an easy, packable lunch ready for work or school.

Provided by Carolyn Casner

Categories     Healthy Vegetarian Sandwich Recipes

Time 20m

Number Of Ingredients 10

½ ripe avocado
1 ½ teaspoons lemon juice
1 teaspoon avocado oil
3 hard-boiled eggs, chopped
¼ cup finely chopped celery (about 1 stalk)
1 tablespoon snipped fresh chives
¼ teaspoon salt
⅛ teaspoon ground pepper
4 slices whole-wheat sandwich bread, toasted
2 leaves lettuce

Steps:

  • Scoop the flesh from the avocado half into a medium bowl. Add lemon juice and oil; mash until mostly smooth. Add chopped eggs, celery, chives, salt and pepper and stir to combine. Divide the mixture between 2 slices of toast. Top each with a piece of lettuce and another slice of toast.

Nutrition Facts : Calories 350.5 calories, Carbohydrate 30.2 g, Cholesterol 246.2 mg, Fat 18.8 g, Fiber 7.3 g, Protein 16.6 g, SaturatedFat 3.9 g, Sodium 642.2 mg, Sugar 4 g

EGG 'N' CRESS TEA SANDWICHES



Egg 'n' Cress Tea Sandwiches image

These tea sandwiches look very festive when we cut them out with a holly leaf cookie cutter. We use both white and wheat bread to vary the color and flavor.-Linda Ault, Newberry, Indiana

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 tea sandwiches.

Number Of Ingredients 8

4 hard-boiled large eggs, finely chopped
1/4 cup minced watercress, chives or parsley
2 tablespoons chopped pimiento-stuffed olives
2 tablespoons mayonnaise
1/4 teaspoon salt
1/4 teaspoon white pepper
2 tablespoons butter, softened
8 slices whole wheat and/or white bread

Steps:

  • In a small bowl, combine the eggs, watercress, olives, mayonnaise, salt and pepper. Spread butter over one side of each slice of bread., Spread egg mixture over butter side of four bread slices. Top with remaining bread slices. Top with remaining bread, buttered side down. Using a 3-in. holly-leaf-shaped cookie cutter, cut out two tea sandwiches from each sandwich.

Nutrition Facts :

EGG AND WATERCRESS SANDWICHES



Egg and Watercress Sandwiches image

Made with toasted brioche and sliced eggs, these are a hearty take on delicate tea sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Yield Makes 8

Number Of Ingredients 5

8 large eggs
16 slices brioche, toasted
1/2 cup Martha's Lemony Mayonnaise or best-quality store-bought mayonnaise
2 cups watercress, trimmed
Coarse salt and freshly ground pepper

Steps:

  • Cover eggs with water in a saucepan by 1 inch. Bring to a boil. Remove from heat. Let stand, covered, for 13 minutes.
  • Drain, and run under cold water. Peel, and slice into rounds.
  • Spread brioche slices generously with mayonnaise. Top each of 8 slices with 1 sliced egg and 1/4 cup watercress. Season with salt and pepper. Sandwich with remaining brioche.

EGG AND WATERCRESS TEA SANDWICHES



Egg and Watercress Tea Sandwiches image

Just like the dainty sandwiches served at Harrods! For a less traditional tea sandwich, you can use pumpernickel, rye or sourdough bread, thinly sliced. For a visual treat, garnish the patter of sandwiches with edible flowers such as pansies or nasturtiums, along with the watercress.

Provided by Daydream

Categories     Lunch/Snacks

Time 30m

Yield 32 triangles

Number Of Ingredients 8

6 hard-boiled eggs, peeled
1/3-1/2 cup mayonnaise (best quality or homemade)
salt and pepper, to taste
Tabasco sauce, to taste
2 bunches watercress, washed, stems removed
1/4 cup finely chopped fresh chives
16 slices very fresh bread (use firm white or wholemeal bread, sliced very thin)
1/4 cup chopped fresh parsley

Steps:

  • Remove the crusts from the bread.
  • Chop the eggs, and gently mix in a bowl with the chopped watercress and chives. Add just enough mayonnaise to moisten and bind the mixture the mayonnaise. Season to taste with salt, pepper and Tabasco, and gently mix well.
  • Spread half of the slices of bread with the egg and watercress mixture, and place the remaining slices of bread on top.
  • Lightly spread the outside edge of each sandwich with mayonnaise and dip into the chopped parsley.
  • Cut each sandwich into 4 triangles.
  • To serve, arrange the sandwiches on a platter, and garnish with the remaining watercress.

Nutrition Facts : Calories 57.8, Fat 2.2, SaturatedFat 0.5, Cholesterol 40.4, Sodium 115, Carbohydrate 7.1, Fiber 0.3, Sugar 0.8, Protein 2.2

EGG & CRESS CLUB SANDWICH



Egg & cress club sandwich image

Enjoy these toasted egg and cress club sandwiches as part of a summer family picnic. Skewer each sandwich with a sandwich pick and serve with crisps

Provided by Lulu Grimes

Categories     Lunch, Supper

Time 20m

Number Of Ingredients 7

2 eggs
2 tbsp mayonnaise
3 slices bread
a little butter
⅓ carton of cress
2-3 slices of tomato or a lettuce leaf and a slice of ham or cheese
crisps , to serve

Steps:

  • Bring a pan of water to the boil and carefully lower in the eggs. Cook for 6 mins, then cool under running water until they can be peeled. Peel the eggs, then leave to cool completely.
  • Mash or chop the eggs, then mix with 1½ tbsp mayonnaise and some seasoning, if you like. Toast the bread.
  • Lay one slice of bread on a board. Butter it, then spread on three quarters of the egg and scatter over the cress. Add another slice of toast and gently spread on the remaining mayo. Add the tomato or lettuce and ham or cheese (or whichever combination you prefer). Dot the remaining egg over the top, spread gently, then top with the final piece of toast. Cut the crusts off if you like, then gently cut the sandwich into four quarters, being careful not to squash out the egg. Skewer each sandwich with a sandwich pick. Serve with crisps.

Nutrition Facts : Calories 867 calories, Fat 65 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 27 grams protein, Sodium 2.2 milligram of sodium

WATERCRESS SANDWICHES



Watercress Sandwiches image

Another elegant traditional English sandwich served with Cucumber Sandwiches and Egg and Cress Sandwiches for an English high tea or supper. Or these days, on numerous occasions! The watercress butter that is part of this recipe can be made in advance and frozen. I found this recipe on an English website and have posted it for the 2005 Zaar World Tour.

Provided by bluemoon downunder

Categories     Lunch/Snacks

Time 10m

Yield 24 watercress sandwich rounds

Number Of Ingredients 7

125 g unsalted butter, softened
25 g watercress leaves, finely chopped
1 teaspoon fresh lemon juice
1/4 teaspoon fresh ground black pepper
1 pinch cayenne pepper
16 slices thinly cut white bread
32 sprigs watercress, plus extra for garnish

Steps:

  • The Watercress Butter: In a food processor, blend the butter, watercress leaves, lemon juice, black pepper and cayenne pepper until the mixture is very smooth. Let the mixture stand for about 30 minutes at room temperature or chill it, but bring it back to room temperature before using.
  • Watercress Sandwiches: Spread each slice of bread with about 1 1/2 teaspoons of the watercress butter, and cut 4 rounds from each slice with a 4-cm (11/2 inch) round or fluted cutter.
  • Arrange a watercress sprig on half the rounds, leaving a little extending over the edge of each and invert the remaining rounds on top to complete the sandwiches.
  • Serve the sandwiches on a tray decorated with the extra watercress sprigs.

Nutrition Facts : Calories 82.3, Fat 4.8, SaturatedFat 2.8, Cholesterol 11.2, Sodium 115.9, Carbohydrate 8.5, Fiber 0.4, Sugar 0.7, Protein 1.4

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