Egg and Cress Canapés
Serves: 16
 
Ingredients
  • 8 slices firm white sandwich bread, frozen
  • 3 tablespoons stone-ground Dijon mustard
  • 1 tablespoon mayonnaise
  • 5 large eggs, hard-cooked, peeled, and sliced
  • 16 sprigs watercress
Instructions
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper.
  3. Using a 1½-inch square cutter, cut 16 shapes from frozen bread, discarding scraps. Place bread squares on prepared baking sheet, and let thaw.
  4. Bake until bread squares are crisp and golden brown, 4 to 5 minutes per side. Let bread squares cool completely.
  5. In a small bowl, combine mustard and mayonnaise, stirring well.
  6. Using an egg slicer or a chef’s knife, cut 16 round slices from eggs.
  7. Spread a layer of mustard mixture onto toasted bread squares. Top each with an egg slice and a sprig of watercress.
Recipe by TeaTime Magazine at https://teatimemagazine.com/egg-and-cress-canapes/