30 May 2012
Continuing with the Jubilee theme this week, you can’t get more British than egg cress and cucumber sandwiches for afternoon tea. And they’re really simple to make.
To make a filling for about four canape sized egg cress sandwiches you need:
Personally, I prefer them with mayonnaise, but for a healthier option you can use creme fraiche, or half and half of each. I have found it works and tastes best with whole grain toast bread, but alas, there is no Genius gluten free bread in Germany, so I had to make do with wheat free rye bread instead.
And here’s how to assemble your sandwiches:
The cucumber sandwiches are even easier. Just use thinly sliced cucumber instead of the egg and cress and proceed as above (for the cucumber you will want to spread them with butter though, otherwise it will taste too dry). Now, go and put on a pot of Early Grey and have yourself some afternoon tea.