You sent me a text that said, "I want an egg and cress sandwich."
I thought, wow, this child cannot spell. And then I went about trying to figure out how I would make sure there were fresh croissants here for Christmas.
I asked all my cooking friends. They had great suggestions. One of my cooking friends actually made croissants from scratch! I decided since Williams Sonoma was offering free shipping, I'd order their croissants.
Then you came home and I told you - prepare for egg and croissant sandwiches!
And you said, huh?
Mom, I said egg and cress!
It's what they eat in England! Garden cress! It's like sprouts!
|Leftover watercress added to some pasta. It's delicious.|
So we made egg and cress with watercress. Still delicious.
Egg and Cress
the Lauren and Mom way
up to 6 boiled eggs, peeled and mashed with a fork
any sandwich bread you like slightly toasted or not - your preference
homemade mayonnaise - see below
Mix about 1 tablespoon of mayonnaise per boiled egg. Add the mayonnaise slowly, you can always add more.
Add your egg salad on one piece of bread and then add watercress on top. Top with another piece of bread and there you have it! Eggs and Cress!
For the mayonnaise:
2 egg yolks
1/2 lemon, juiced
salt and pepper
up to 3/4 cup vegetable oil
Place the first three ingredients in a blender. Blend on the highest setting. Leave the blender on and slowly drizzle the vegetable oil tablespoon by tablespoon through the center plug of the top of the blender. After two tablespoon's worth, turn off the blender, remove the top and scrape the mixture down with a spatula. When your mixture reaches the thickness of mayonnaise, you can stop adding the oil. The mayonnaise will keep in the fridge for about 2 days.
P.S. I want to try to grow cress. Where do I get the seeds?