Egg & Tomato Tea Sandwiches
Serves: 12
  • 6 slices firm white bread
  • 2 tablespoons unsalted butter, room temperature
  • 1 to 2 cherry tomatoes
  • 2 hardboiled eggs
  • 1 to 2 tablespoons chopped green onion
  • 1 to 2 lettuce leaves, finely shredded
  • 2 tablespoons mayonnaise
  • Salt, to taste
  • Ground black pepper, to taste
  • Watercress
  1. With a serrated knife, trim and discard crusts from each bread slice. Butter one side of each slice; set aside.
  2. Cut tomatoes in half and scoop out flesh and seeds; dice tomatoes.
  3. In a medium bowl, mash eggs. Stir in tomatoes, onion, lettuce, mayonnaise, salt, and pepper until smooth.
  4. Spread a thick layer of egg mixture onto buttered side of each bread slice. Top with watercress and cover with the remaining bread slices, butter side down, to make 3 sandwiches.
  5. With a serrated knife, cut each sandwich diagonally into 4 triangles. Serve immediately or cover with a damp tea towel or paper towels and refrigerate until ready to serve.
Recipe by TeaTime Magazine at