Watercress and egg spread sandwich
Votes: 3
If you've never had watercress before, consider buying it at the store next time. This leafy green has a slightly bitter flavor, so it pairs particularly well with eggs and avocado, which have a creamy texture. Since the sandwich is made with toasted whole-grain bread, a layer of refreshing avocado, and watercress leaves instead of regular lettuce, Tyler guarantees a crisp sandwich.
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Tyler Florence starts his watercress, avocado, and egg sandwich by roughly dicing hard-boiled eggs, then adding a few drops of mayonnaise and mustard to create a rich texture that cuts through the tang of the watercress.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 bunch watercress (stems removed)
- 6 eggs
- 1 avocado, sliced lengthwise (pre-cut in half and, turning out the slices, remove the pit)
- 1/4 cup mayonnaise, plus extra for greasing the bread (optional)
- 1 teaspoon mustard
- Juice of 1/2 lemon
- Salt and ground black pepper
- 8 slices toasted whole grain bread
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Recipes with similar ingredients: watercress, salad, lemon juice, mayonnaise, mustard, whole grain bread, Avocado, eggs
Cooking the dish according to the recipe:
- Place the eggs in a saucepan, cover with water, and cook for 10 minutes. Drain, cool under cold running water, and peel. Coarsely mash the eggs in a bowl with mayonnaise, mustard, and lemon juice. Season with salt and pepper.
- Spread mayonnaise (optional) on 4 slices of whole-grain bread. Top each with about 1/4 of the avocado slices. Top with 1/4 of the egg salad. Arrange the watercress sprigs on top of the egg salad. Top each sandwich with a second slice of bread and serve.
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