Recipe: Egg & Cress Sandwiches by a Michelin Star Chef

Adam Smith, executive chef of the Michelin-star Restaurant Coworth Park, part of the Dorchester Collection, shares his special egg and cress finger sandwich recipe…

Print Egg and Cress Sandwiches by Coworth Park Executive Chef Adam Smith

Adam Smith, executive chef of Restaurant Coworth Park, has shared his special egg and cress finger sandwich recipe

Egg and cress sandwich image: Monkey Business Images / Getty Images Plus

Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes


8 slices of your preferred bread
8 free range eggs
2 tbsp mayonnaise
1 small banana shallot
Salt and pepper 1. Place the eggs into a suitable sized sauce pan and cover in cold water, make sure the eggs are flat on the bottom and not stacked
2. Place onto a high heat and bring to the boil as quickly as you can and cook for 8 minutes
3. Remove the eggs and place into ice cold water
4. Once cold, peel the shell and rinse the eggs
5. Chop the eggs with a knife (which gives a better texture than grating)
6. Peel and finely dice the shallot
7. Add the shallot to the chopped egg, along with the mayonnaise
8. Season generously with salt and pepper
9. Butter your preferred bread, I personally love a nice seeded bread for this
10. Generously spread on the egg mixture and cover with the washed and picked watercress to taste (I like loads)
11. Cut into triangles or rectangles and enjoy!

By Adam Smith


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