Tea Among Roses

Egg and Cress Tea Sandwiches

Makes 12

Elevate a classic egg mayonnaise (egg salad) with watercress, a quintessentially British green that can also make for charming garnish for a number of savories. Slices of soft, tender brioche bread are the perfect vessels for this sandwich filling.

6 large eggs, hard-cooked and peeled
¾ cup finely chopped watercress
½ cup mayonnaise
2 tablespoons coarse-ground Dijon mustard
1 teaspoon finely chopped fresh dill
¼ teaspoon fine sea salt
⅛ teaspoon ground white pepper
8 slices brioche sandwich bread

• In a medium bowl, using a pastry blender or 2 forks, chop eggs into small pieces. Add watercress, mayonnaise, mustard, dill, salt, and pepper, stirring to blend.

• Spread a thick layer of egg mixture onto 4 bread slices. Top each with a remaining bread slice to make 4 whole sandwiches.

• Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from sandwiches. Cut sandwiches into 3 rectangles. Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate for up to an hour until serving time.

MAKE-AHEAD TIP: Egg mayonnaise (egg salad) can be made without watercress up to a day in advance, placed in an airtight container, and refrigerated. Add watercress just before using.

Garden Vegetable, Roast Beef & Cheddar Tea Sandwiches

Makes 12

Fresh vegetables pickled in a vinegar mixture are piquant additions