This humble egg, cress & radish sandwich is as simple and unassuming as it sounds and as delicious as each one of its parts. Make a lot, they definitely won’t go to waste.
I love a good sandwich; one that’s made with a fine, not too complex, not too artisan-y and whatnot, bread and a filling which excites without becoming overwhelming. I’m always drawn to dishes which embrace and celebrate few ingredients- and sandwiches are one of the best ways to do a lot with very little.
Ever since I moved here, I have embraced them with gusto and have since discovered that a good sandwich is not necessarily an easy feat. It’s not rocket science, of course (and food, I am most inclined to believe, really should almost never be), but it does require if not skill, certainly thought and the ability to go a little mad, while containing yourself.
Pretty much anything can go into a sandwich- but not everything should, at least not at the same time. Keeping things simple is key, I believe, as is allowing each flavour to shine through and happily play with the others.
I have documented my (relatively recent) love affair with eggs quite a bit (even more so here), but I have realised recently I’m in way deeper than I thought. A couple years back I would have never craved an egg & cress sandwich, never ever; yet here I am, smitten with the ever humble, ever simple, ever quiet sandwich combination. I skipped the mayonnaise in favour of Greek yogurt (an always trusted accomplice, both for flavour and texture) and strong wholegrain mustard, I added chives, vinegar, crunchy peppery radishes and plenty of seasoning. And that was it, really; so simple and so good.
Egg, cress & radish sandwich
5 medium eggs, at room temperature
7-8 tablespoons full fat Greek yogurt
4 teaspoons wholegrain mustard
2 tablespoons dry chives
2 teaspoons white wine vinegar
3 tablespoons salad cress
salt and freshly cracked black pepper to taste
14 slices sandwich bread (I used a soy & linseed loaf)
10 radishes, washed and thinly sliced
1 heaping cup fresh watercress, washed
- Place the eggs in a large pot of boiling water; reduce the heat to medium and cook for 8′. Remove from the pot and place in a bowl of ice cold water. Set aside.
- Combine the yogurt, mustard, chives, vinegar and salt & pepper to taste. Once the eggs are completely cool, peel, mash with a fork and add to the yogurt mixture. Taste and adjust the seasoning if needed.
- Spread about a tablespoon of the egg/yogurt mixture on a slice of bread and top with watercress sprigs and sliced radishes. Finish off with a second slice, cut diagonally, trim off the crust if desired, and serve.