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Egg and Cress Sandwiches

This is from 'Book of Afternoon Tea' by Marika Hanbury Tenison.





List of Ingredients



• White or brown bread, sliced thin
  
• 1 Hard boiled egg
  
• 1 oz Butter, softened
  
• Salt and White Pepper
  
• Cress
  






Instructions



1. Shell the egg and finely chop. Combine the chopped egg and softened butter in a bowl, season with salt and pepper and mix with a fork to obtain a soft, creamy mixture without destroying the texture of the chopped egg.
   
2. Spread the egg and butter mixture on the bread. Top with a generous layer of cress, cover with a second slice of bread and press firmly together.
   
3. Remove crusts and cut each sandwich into 3 finger sandwiches.
   



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