Sandwiches are a traditional part of an English afternoon tea. Egg and cress is a classic combination and ideal for children’s afternoon tea parties. Children may be more willing to try new tastes when their peers are with them.
Serves: 4 children (four halves)
Dietary: Suitable for vegetarians, milk-free, nut-free
Preparation time: 10 minutes
Cooking time: 10 minutes, plus cooling
1 hard boiled egg, large, cooled and peeled
1 Tbsp mayonnaise, milk-free
12 slices cucumber
4 pieces of half-and-half bread
1 Tbsp margarine, milk-free, e.g. soya or sunflower oil-based.
Black pepper, ground
- Make the filling by mixing egg and mayonnaise Season with a little pepper if desired.
- Apply spread to each piece of bread
- Divide filling onto two pieces of bread and spread evenly, placing four pieces of cucumber on each
- Place ‘lid’ on sandwiches and cut into
This recipe has been donated by Catherine McNeill
Per serving: 2 quarters
Total calories: 189 kcal
Fat: 11.0 g
Saturated Fat: 2.0 g
Total sugar: 1.9 g
Fibre: 2.1 g
Protein: 6.1 g
Salt: 0.51 g
- This recipe uses half-and-half bread (white bread with added fibre). You may wish to use whole meal instead to further increase fibre content for adults.
- Egg sandwiches are a good source of protein, vitamin E and Vitamin D, which is essential for growth and development in children.
- Add some cress to turn these into real classics, or try different flavours – chive or parsley, for
- Try seeded bread to vary the flavour and give extra texture.
- Add some spinach for an extra crunch and a great source of iron.
- Add ½ tsp of smoked paprika to the egg mayonnaise mix for a fiery red colour and vibrant taste.