Just like Soccer players in a team: ELEVEN! The magic number! And this time around, we whipped up a classic English sandwich for you, a standard that few people know but that’s simply killer, the famous “Eggs & Cress”, but we pimped it out because we like things with some crunch, so we threw in some Guanciale! Dude, you are gonna feast! And it’s REALLY easy to make!
For 6 sandwiches:
- 5 Eggs
- 1 bunch of Watercress
- 120 g Mayo
- 12 slices of Guanciale (or bacon)
- Salt (skip it if you’re using Guanciale, which is already pretty salty) Pepper
- 12 slices whole wheat or multigrain sandwich bread
1 – Hard boil the eggs (more like 7-8 minutes so the yolk stays nice and creamy) – Immediately plunge them into cold water (ice cubes) to stop the cooking.
2 – Chop up your bunch of Watercress (you can also use Lamb’s Lettuce if you can’t find any)
3 – Cook your Guanciale slices in a pan (or use an Air Fryer if you’ve got one…). Set them aside, they need to be nice and crispy! (Same goes if you’re using Bacon.)
4 – Whip up a mayo, or just do like us lazy bums and pull it straight from the fridge = 120g. Mash your hard-boiled eggs with a fork, almost like you’re making a Gribiche. Add the Watercress, mix well. Add the mayo and stir well without mashing too much, it’s ready when there’s still some texture to it in small chunks!
5 – Lightly toast your slices of sandwich bread. If you can, toast just one side (use the Bagel setting on your toaster if it has one).
6 – Spread your toast with your egg mixture, add some pepper, the crispy Guanciale!
There you go — close up your sandwiches, cut them on the diagonal, and that’s a wrap!
With two sandwiches per person, you’ll be set for a good while — but more than anything, you’re gonna eat SO. WELL.
Come on, get to the kitchen! It’s too damn hot to fish anyway — and does your river even have water in it right now?