Classic Egg & Cress Sandwiches on Wholewheat

Bring a medium saucepan filled with 1 liter of water to a rolling boil over high heat.

Gently lower 4 raw large eggs into the boiling water using a slotted spoon. Reduce the heat slightly to maintain a gentle boil and cook for exactly 9 minutes to achieve a firm yet creamy yolk.

While the eggs cook, prepare an ice bath by filling a medium bowl with cold water and 6-8 ice cubes.

Immediately transfer the cooked eggs from the boiling water into the ice bath using the slotted spoon. Let them sit for 5 minutes to stop the cooking process and shrink the egg membrane.

Gently tap the cooled eggs against a hard surface to crack the shells, peel them under cold running water, and pat dry with a paper towel.

Place the peeled eggs in a medium bowl and mash them thoroughly using a fork until finely crumbled but still retaining some texture.

Finely chop 5 g of fresh chives. Add them to the mashed eggs along with 45 ml of light mayonnaise, 2.5 ml of English mustard paste, 5 ml of lemon juice, a pinch of salt, and a pinch of black pepper. Stir gently to combine into a uniform, creamy mixture.

Using kitchen scissors, snip 20 g of fresh mustard cress from its growing medium. Rinse gently in cold water and pat completely dry on paper towels.

Spread 5 g of softened unsalted butter evenly across 2 slices of wholewheat bread, and the remaining 5 g across the other 2 slices to create a moisture barrier.

Divide the egg mixture evenly between 2 of the buttered bread slices. Top each generously with the dried cress, close the sandwiches with the remaining 2 slices of bread, slice diagonally, and serve.