-
-
Add this recipe to your binder
This recipe is in your binder
-
Egg mayo, ham and watercress sandwich recipe
- 1 star
- 2 star
- 3 star
- 4 star
- 5 star
6 ratings
Looking for some lunchbox inspiration? Whether you’re packing for your kids or after some al-desko lunch ideas, this egg sandwich is packed with tasty Wiltshire cured ham and a dollop of creamy mayonnaise. Tasty, simple and a real classic. See method
Ingredients
- 1 egg
- 15g light mayonnaise
- 1 x oat-topped wholemeal deli roll
- 1 x slice of Wiltshire cured ham
- 10g watercress
Each serving contains
-
Energy
1090kj
296kcal
15%
-
Fat
13g
18%
-
Saturates
3g
16%
-
Sugars
4g
4%
-
Salt
1.1g
19%
of the reference intake
Carbohydrate 25.9g
Protein 17.3g
Fibre 4.4g
Method
- Boil the egg for 9 mins, then drain and let cool under running water. Shell and coarsely grate into a bowl.
- Add the mayonnaise and mix well with a fork. Spoon the egg mayonnaise onto the bottom half of the bread roll.
- Top with the ham and watercress. Sandwich with the top half. Wrap in cling film, if you like.
Cook's tip: For a refreshing snack, you could pack cubed cantaloupe melon mixed with some peeled, seeded and chopped cucumber and a little shredded basil.
See more Lunch recipes