Elevated Egg and Watercress Sandwiches
Elevated egg and watercress sandwiches with Greek yoghurt dressing on seeded bread. A British classic with 30g protein per serving — perfect for any occasion.
15mPrep
0mCook
2Servings
280Calories
30gProtein
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Ingredients
- 6 wholeeggs
- 80 gwatercress
- 60 gGreek yoghurt
- 1 tspDijon mustard
- 4 slicesseeded brown bread
- 1chives
- 1 tsplemon juice
- 1black pepper
Ingredients
- 6 whole eggs
- 80 g watercress
- 60 g Greek yoghurt
- 1 tsp Dijon mustard
- 4 slices seeded brown bread
- small bunch chives
- 1 tsp lemon juice
- to taste black pepper
Instructions
- Hard boil eggs 10 minutes, cool in cold water, peel and chop.
- Mix eggs with yoghurt, mustard, chives, lemon and seasoning.
- Toast bread if desired.
- Pile egg mixture onto 2 slices, top generously with watercress.
- Close sandwiches, cut diagonally and serve.