Egg and cress baguette

Preparation time: 10 minutes
Makes: 1 large loaf

Ingredients

4 free-range eggs, hardboiled
4 tbsp mayonnaise (with free-range eggs)
salt and black pepper
1 small punnet cress
1 large fresh rustic loaf

Method

Finely chop the hard boiled egg and mix with the mayonnaise and seasoning. Slice the loaf in half and spread with the egg and cress mix. Top with the other half.