EGG AND WATERCRESS TEA SANDWICHES
Just like the dainty sandwiches served at Harrods! For a less traditional tea sandwich, you can use pumpernickel, rye or sourdough bread, thinly sliced. For a visual treat, garnish the patter of sandwiches with edible flowers such as pansies or nasturtiums, along with the watercress.
Provided by Daydream
Categories Lunch/Snacks
Time 30m
Yield 32 triangles
Number Of Ingredients 8
Steps:
- Remove the crusts from the bread.
- Chop the eggs, and gently mix in a bowl with the chopped watercress and chives. Add just enough mayonnaise to moisten and bind the mixture the mayonnaise. Season to taste with salt, pepper and Tabasco, and gently mix well.
- Spread half of the slices of bread with the egg and watercress mixture, and place the remaining slices of bread on top.
- Lightly spread the outside edge of each sandwich with mayonnaise and dip into the chopped parsley.
- Cut each sandwich into 4 triangles.
- To serve, arrange the sandwiches on a platter, and garnish with the remaining watercress.
Nutrition Facts : Calories 57.8, Fat 2.2, SaturatedFat 0.5, Cholesterol 40.4, Sodium 115, Carbohydrate 7.1, Fiber 0.3, Sugar 0.8, Protein 2.2
EGG SALAD SANDWICH WITH AVOCADO AND WATERCRESS
Provided by Tyler Florence
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the eggs 10 minutes in a saucepan of simmering water to cover. Drain, cool under cold running water, and peel. Roughly mash the eggs in a bowl with the mayonnaise, mustard, and lemon juice. Season with salt and pepper.
- Spread 4 slices of toast with mayonnaise, if you like. Arrange about 1/4 of the avocado slices on each. Spread each with 1/4 of the egg salad and arrange watercress sprigs on top. Top each sandwich with another slice of toast and serve.
WATERCRESS SANDWICHES
Another elegant traditional English sandwich served with Cucumber Sandwiches and Egg and Cress Sandwiches for an English high tea or supper. Or these days, on numerous occasions! The watercress butter that is part of this recipe can be made in advance and frozen. I found this recipe on an English website and have posted it for the 2005 Zaar World Tour.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 10m
Yield 24 watercress sandwich rounds
Number Of Ingredients 7
Steps:
- The Watercress Butter: In a food processor, blend the butter, watercress leaves, lemon juice, black pepper and cayenne pepper until the mixture is very smooth. Let the mixture stand for about 30 minutes at room temperature or chill it, but bring it back to room temperature before using.
- Watercress Sandwiches: Spread each slice of bread with about 1 1/2 teaspoons of the watercress butter, and cut 4 rounds from each slice with a 4-cm (11/2 inch) round or fluted cutter.
- Arrange a watercress sprig on half the rounds, leaving a little extending over the edge of each and invert the remaining rounds on top to complete the sandwiches.
- Serve the sandwiches on a tray decorated with the extra watercress sprigs.
Nutrition Facts : Calories 82.3, Fat 4.8, SaturatedFat 2.8, Cholesterol 11.2, Sodium 115.9, Carbohydrate 8.5, Fiber 0.4, Sugar 0.7, Protein 1.4
VICTORIAN WATERCRESS TEA SANDWICHES FOR HIGH TEA AND PICNICS
During Victorian times, children used to take watercress sandwiches to school in place of meat ones. I love them, especially when cut into small trianges and served with a cuppa (cup of tea!). Use the freshest bread - I like to use wholemeal, and a fresh salted farmhouse butter. I have included a soup idea at the end of the recipe, to be made with the excess stalks! So a soup and sandwich recipe then!
Provided by French Tart
Categories Lunch/Snacks
Time 5m
Yield 8 Rounds of Sandwiches, 4 serving(s)
Number Of Ingredients 4
Steps:
- Snip the stalks from the watercress and place the leafy ends on kitchen paper to absorb any water. Butter the bread generously, arrange the watercress over 4 slices and season. Top with the remaining bread, cut into triangles or fingers and serve.
- NB. (Don't discard the watercress stalks; they can be made into a soup. Soften a chopped onion in a pan with butter, add 250ml whole milk and bring to the boil. Add the stalks, cook for 1 minute then liquidise until smooth and foamy.).
EGG AND WATERCRESS SANDWICHES
Provided by Victoria Granof
Categories Sandwich Egg Vegetarian Kid-Friendly Quick & Easy Lunch Spring Watercress Cookie Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 2 servings
Number Of Ingredients 5
Steps:
- 1. Mash the eggs with a fork until crumbly.
- 2. Stir in half the mayonnaise and the salt and pepper.
- 3. Spread the remaining mayonnaise on the bread.
- 4. Assemble 2 sandwiches, dividing the egg salad and watercress evenly between them.
- 5. Trim the crusts and cut each sandwich into quarters.
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