- 1 medium free-range egg
- 2 tbsp lighter mayonnaise
- 1 wholemeal sub roll
- 20g watercress
Boil the eggs for 8 minutes, so the yolks are set. Leave to cool slightly, then peel and chop. Mix with the mayonnaise in a bowl.
Cut the roll in half lengthways and spread the top half with the egg mayonnaise. Place the watercress on the bottom half and sandwich together. Wrap in clingfilm if for a lunchbox.