Egg and cress filling for brioche rolls (a Maroque recipe)
ready in 30 mins
The perfect addition to an afternoon tea. The rolls are just divine
1-2 tbsp of creme fraiche
1 spring onion, chopped
cress to serve
Salt and pepper to taste
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.