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Plain Scones

12 minutes - 15 minutes

Open-faced Egg, Chive and Spring Onion Sandwiches

Vegetarian

My next-door neighbour Dot always keeps me well supplied with delightful home-made grainy brown rolls.

As supper at home on Sundays is almost always a snack meal, we love to eat them warmed, halved and buttered, then spread with this yummy egg topping.

The Delia Online Cookery School: For perfect hard boiled eggs, watch our video showing you how to get them just right. Click the recipe image to play.

A picture of Delia's Complete How to Cook

This recipe is from Delia's Complete How to Cook. Serves 2

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  • Ingredients

Method

As soon as the eggs are cool enough, peel them, discard the shells and place the eggs in a bowl with the rest of the topping ingredients.

Now take a large fork and mash like mad until the eggs are thoroughly blended with the rest of the ingredients. Then pile it on to the rolls and sprinkle each one with the cress before serving.

You can watch How To Boil an Egg by clicking on our Cookery School Video on this page.

Ingredients

3 small bread rolls, warmed, halved and buttered
For the topping:
3 large eggs, hard-boiled
1 rounded tablespoon fresh snipped chives
4 spring onions, very finely chopped (including most of the green as well)
½ teaspoon butter
1 tablespoon mayonnaise
salt and freshly milled black pepper
To garnish:
1 box fresh cress

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