2 large eggs
25g hard cheese i.e Red Leicester, grated
1 tbsp low fat mayonnaise
½ punnet cress
2 slices wholemeal farmhouse bread, toasted
• 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 to sprinkle over.
Spread 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.