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.
This recipe is from Delia's Complete How to Cook. Serves 2
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.
You can watch How To Boil an Egg by clicking on our Cookery School video on the right