Egg and cress baguette

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  • 1 large baguette
  • 4 free range RSPCA Assured eggs, hardboiled
  • 4 tbsp mayonnaise (with free range RSPCA Assured eggs)
  • salt and pepper
  • 1 small punnet cress
  • 1 large fresh rustic loaf

A light but filling lunchtime treat. Tasty and simple to make. Swap out the baguette for wholemeal bread for a lighter meal. Perfect at home, or in your packed lunch for work!

  • Finely chop the hard boiled egg and mix with the mayonnaise and seasoning.
  • Slice the loaf in half and spread with the egg and cress mix.
  • Top with the other half.

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