Egg & cress club sandwich

Ingredients 2 eggs 2 tbsp mayo 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

Method STEP 1 Bring a pan of water to a boil and thoroughly lower within the eggs. Cook for six minutes, then cool below-running water till they will be in the raw. Peel the eggs, then leave to cool down fully. STEP 2 Mash or chop the eggs, then combine with 1½ tbsp mayo and a few seasoning, if you prefer. Toast the bread. STEP 3 Lay one slice of bread aboard. Butter it, then unfold on 3 quarters of the egg and scatter over the cress. Add another slice of toast and gently unfold on the remaining mayonnaise. Add the tomato or lettuce and ham or cheese (or whichever combination you prefer). Dot the remaining egg over the highest, unfolds gently, then prime with the ultimate piece of toast. Cut the crusts off if you prefer, then gently cut the sandwich into four quarters, being careful to not squash out the egg. Skewer every sandwich with a sandwich choice. Serve with crisps.