Egg Mayo Sarnie with Cress and Radish Greens

Even though we live in an upstairs 1 bedroom maisonette and have no garden, we do have a plant stand in the living room with a few containers. In all of these we have been growing plants that we can use for eating. In one pot we put a few radish seeds every month or so. When we harvest the radishes, we keep the greens from the top as they are also edible and it would be a waste to just throw them away. This time around I used them along side some cress we had growing in order to make an egg mayo to put on our sarnies for lunch.



  • 2 slices of bread per sandwich that you are making. We used a seedy wholemeal bread.
  • 1 egg per sandwich.
  • Big pinch of cress per sandwich.
  • Greens from 1 radish per sandwich.
  • Squeezy bottle of extra light mayonnaise.
  • Ground black pepper.



  1. Wash your cress and radish greens.
  2. Radish leaves are a bit furry. I blanched mine for 2 seconds in a pan of boiling water.
  3. Dry all your greens with some kitchen roll.
  4. Place you eggs in a pan, cover them with water and heat them on full heat on the hob.
  5. When they come to a rolling boil, turn the heat off and leave them for 12 mins with the lid on.
  6. Chop all your greens finely and add to a mixing bowl.
  7. Add pepper to taste and a big squib of mayo.
  8. When the eggs are ready, drain off the water, cover the eggs with cold water and leave for a couple of mins before draining.
  9. Remove the shells from the eggs, chop the eggs finely and add to the bowl.
  10. Mix everything together and add more mayo till you get the desired consistency.
  11. Spread the mixture onto slices of bread evenly.
  12. Place a slice of bread on top of each and cut in half to make 2 triangles per sandwich.

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