4 tbsp mayonnaise (with free range RSPCA Assured eggs)
salt and pepper
1 small punnet cress
1 large fresh rustic loaf
Method
A light but filling lunchtime treat. Tasty and simple to make. Swap out the baguette for wholemeal bread for a lighter meal. Perfect at home, or in your packed lunch for work!
Finely chop the hard boiled egg and mix with the mayonnaise and seasoning.
Slice the loaf in half and spread with the egg and cress mix.
