Egg Sandwiches with Caper Mayo and Cress

, from Issue #63. November, 2015
Photography by Manja Wachsmuth.
Egg Sandwiches with Caper Mayo and Cress

Use free-range eggs for the best flavour and season the mixture well when making these dainty open-faced sandwiches. 


8 eggs, size 7 (large), boiled 
24 x 1cm thick slices baguette
butter at room temperature, for spreading
baby watercress, micro leaves or small basil leaves to garnish 
½ cup good quality mayonnaise
2 tablespoons capers, chopped
2 teaspoons Dijon mustard
finely grated zest 1 lemon
1 tablespoon lemon juice
3 tablespoons chopped basil 
sea salt and ground pepper


Mayonnaise: Combine all the ingredients in a large bowl and season well. 

Roughly chop the eggs then mash with a fork, keeping them a little chunky.

Add to the mayonnaise and fold together. 

To assemble: Butter the baguette slices then top with a spoonful of egg mayonnaise. Add a small pile of greens and a grind of pepper. Makes ??

Cook’s Tip: This is how I achieve perfectly boiled eggs:

Place the room temperature eggs in a saucepan and cover with cold water. 

Bring to the boil then turn off the heat and cover with the lid. Leave the eggs for exactly seven minutes. Lift out and place them in a bowl of iced water to stop the cooking process immediately. Leave for a few minutes then crack the shells and peel.