Scrambled Egg And Cress Sandwiches

Makes 3 rounds

(12 quarters or about 6 fun shapes)

Everyone loves egg sandwiches so make plenty. Serve them cut into triangles or fun cut-out shapes.

Ingredients

• 2 large Lion Quality eggs
• 1 tsp sunflower or olive oil, to grease
• 8 slices bread, white or wholemeal
• a little low fat spread, margarine or butter, to spread
• 1 Punnet salad cress
• salt and ground black pepper

GET READY! small bowl * fork * small non-stick saucepan * wooden spoon * chopping board * table knife * kitchen scissors * sharp knife or kitchen/pastry cutters

Method

Break the eggs into the bowl. Add a little salt and pepper and beat well with the fork. Heat the oil in the small saucepan until it runs around the pan.

Pour in the eggs. Let them cook for a few seconds until the base begins to set, then stir gently with the wooden spoon to cook the rest until just set. Take the pan off the heat and cool.

Spread the low fat spread on 4 slices of bread and spread the egg onto the other 4 slices. Snip the cress with kitchen scissors and sprinkle over the egg. Press the slices together

To serve triangles, cut each sandwich diagonally into 4 or cut out fun shapes like stars, hearts or animals with pastry cutters. Best served within 30 minutes of making.

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