Egg N Cress Tea Sandwiches Food
JUST-EGG SANDWICHES
A classic egg mayonnaise recipe to generously spread on buttered white bread - an afternoon tea or lunchbox staple
Provided by Lulu Grimes
Categories Afternoon tea, Treat
Time 5m
Number Of Ingredients 5
Steps:
- Peel and finely chop the eggs. Mix with the mayonnaise and some seasoning. Spread the bread with butter and make the sandwiches. Cut into neat fingers and stack on a plate. Scatter with cress so that those who like it can add it.
Nutrition Facts : Calories 116 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Protein 4 grams protein, Sodium 0.4 milligram of sodium
EGG & CRESS CLUB SANDWICH
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
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
EGG 'N' CRESS TEA SANDWICHES
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
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 CRESS SANDWICHES
Cucumber Sandwiches and Egg and Cress Sandwiches: traditional English afternoon tea fare at its absolute best! The mayonnaise in the filling means that there is no need to butter the bread. I have posted this recipe, found on an English website, for the 2005 Zaar World Tour. As a child, I absolutely loved these. Posting this really low fat recipe for the tour has reminded me of these delicious sandwich, and inspired me to make them again soon!
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 5m
Yield 32 sandwich triangles
Number Of Ingredients 6
Steps:
- Mix the finely chopped and mashed eggs and mayonnaise together and season to taste.
- Spread half of the slices of bread with the egg mixture, sprinkle some mustard and cress on top of each one, reserving some for garnishing, place the remaining slices of bread on top, and cut each sandwich into 4 triangles.
- To serve: Arrange the sandwiches on a platter, garnish with the remaining mustard and cressand and serve with Cucumber Sandwiches.
Nutrition Facts : Calories 49.4, Fat 1.6, SaturatedFat 0.4, Cholesterol 23.7, Sodium 85.8, Carbohydrate 6.8, Fiber 0.3, Sugar 0.7, Protein 1.8
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