Our friends at Serious Eats are always up for a good sandwich, and this week it's a British classic: Open-Faced Egg Salad And Watercress Sandwich. The creamy egg and peppery watercress, pulled together on good bread and with a touch of mustard, sounds just right for spring.
More from Serious Eats below, including chocolate cupcakes for Passover,
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(Image: Nick Kindelsberger)
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Comments (3)
Yummy in my tummy.
That asparagus recipe is precisely what I had for dinner last night, but I skip the boiling, and rub the asparagus with garlic and then slice the garlic thing and roast it along with everything else. It's so delicious.
I'm sure this is lovely, and I love watercress - but the British classic is egg and cress (as in mustard and cress which is quite different)