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Egg and cress filling for brioche rolls (a Maroque recipe)

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ready in 30 mins

Easy

The perfect addition to an afternoon tea. The rolls are just divine

Ingredients

2 eggs
1-2 tbsp of creme fraiche
1 spring onion, chopped
cress to serve
Salt and pepper to taste

Method

1. Boil water in a pan and gently add the eggs, return to the boil and simmer for 8 minutes. Cool the eggs under running cold water, peel and mash in a small bowl.

2. Mix in the chopped spring onions and 1 to 2 tbsp of creme fraiche. Season with salt and pepper.

3. Split the brioche rolls and spread the egg mixture in the middle. Add a little cress on top of the egg mixture and close the roll together.

4. Serve as part of a sandwich selection.

Serves 4

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