- 2 large eggs
- 25g hard cheese (e.g. Red Leicester), grated
- 1 tbsp low fat mayonnaise
- 1/2 punnet cress
- 2 slices wholemeal farmhouse bread, toasted
How to make it
Place the eggs in a small saucepan and cover with cold water. Bring to the boil and simmer for 3 minutes for soft centres.
Meanwhile, mix the cheese, mayonnaise and cress (reserving a little cress to sprinkle over).
Spread the cheese mix over the toast and cut into soldiers.
Serve with the boiled eggs.
Try scooping out the egg and spreading it on top of the cheese for a quick sandwich.