Looking for some lunchbox inspiration? Whether you’re packing for your kids or after some al-desko lunch ideas, this egg sandwich is packed with tasty Wiltshire cured ham and a dollop of creamy mayonnaise. Tasty, simple and a real classic.
- Boil the egg for 9 mins, then drain and let cool under running water. Shell and coarsely grate into a bowl.
- Add the mayonnaise and mix well with a fork. Spoon the egg mayonnaise onto the bottom half of the bread roll.
- Top with the ham and watercress. Sandwich with the top half. Wrap in cling film, if you like.
Cook's tip: For a refreshing snack, you could pack cubed cantaloupe melon mixed with some peeled, seeded and chopped cucumber and a little shredded basil.
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