Open-faced Egg, Chive and Spring Onion Sandwiches

My next-door neighbour Dot always keeps me well supplied with delightful home-made grainy brown rolls. As supper at home on Sundays is almost always a snack meal, we love to eat them warmed, halved and buttered, then spread with this yummy egg topping.

Serves 2

This recipe is taken from How to Cook Book One.

Open-faced Egg, Chive and Spring Onion Sandwiches
 3 small bread rolls, warmed, halved and buttered
For the topping:
 3 large eggs, hard-boiled
 1 rounded tablespoon fresh snipped chives
 4 spring onions, very finely chopped (including most of the green as well)
 ½ teaspoon butter
 1 tablespoon mayonnaise
 salt and freshly milled black pepper
To garnish:
 1 box fresh cress


As soon as the eggs are cool enough, peel them, discard the shells and place the eggs in a bowl with the rest of the topping ingredients.

Now take a large fork and mash like mad until the eggs are thoroughly blended with the rest of the ingredients.

Then pile it on to the rolls and sprinkle each one with the cress before serving.

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