Fortnum & Masons Egg Sandwiches
The traditional egg and cress sandwich, original recipe by Fortnum & Mason, very slightly modified and with notes added to clarify the process and ingredients.
Ingredients
- 8 slices poppy seed bread Note: I used Eliza Acton's milk bread instead of poppy seed bread in the video
- butter for spreading
- 3 large eggs
- 75 g good quality mayonnaise
- 1 punnet mustard cress (or salad cress)
- salt and freshly ground black pepper
Instructions
- Boil your eggs. Note: I start my eggs in cold water, bring to a boil, and as soon as it starts boiling, set a timer for 10 minutes. Once the timer goes off, pour off your hot water and replace with cold water several times (or transfer to a container with ice water). Peel your eggs.
- Grate your eggs with the coarse side of a grater. Mix in the mayonnaise, salt, and pepper to taste. Note: Fortnum & Mason's recipe calls for you to mix in your cress, but I prefer to add it to my buttered bread.
- Lightly butter your slices of bread.
- Spread your cress (to taste) over 4 of your bread slices.
- Spread your egg mayonnaise over the sandwiches.
- Cut the crusts off, cleaning your knife between each cut. Cut each sandwich to desired amount of finger sandwiches (Fortnum & Mason's original recipe says to cut each sandwich into two fingers).