Egg + Cress

When I first came to the UK I was a big fan of the classic egg and cress sandwich. I thought the combination of the bitter green with the creamy egg was amazing. A few years later I have revisited this recipe and added extra bits to make it healthier and more nourishing. It is quick, easy and packed with protein and good fats that will give you long lasting energy. Always get the best quality eggs possible for optimal nutritional benefits. Look for the words 'free range', 'pasture fed', and 'organic' on the egg carton.
Preparation time: 10 MINS


Serves 1
  • 2/3 free range organic eggs
  • 1/2 tbsp of odourless coconut oil
  • sea salt
  • freshly ground black pepper
  • smoked salmon
  • ½ avocado sliced
  • a small pot of salad cress
  • ½ lemon cut into wedges

Whisk the eggs together with the sea salt.

Melt ½ tablespoon of odourless coconut oil in a pan over low heat. Pour the eggs in and keep a fourth of the mixture to add at the end.

Cook them slowly, over low heat, stir them continuously and add the reserved eggs at the end to make sure they stay moist.

Top up your eggs with slices of avocado and as much cress as you’d like. Serve with smoked salmon, freshly ground black pepper and a lemon wedge. Enjoy!

Nut Free, Gluten Free, Dairy Free, Refined Sugar Free,