Egg and cress roll
8 min
Serves 1
3 plants
*estimate per serving
Soft egg mayo, made with yoghurt, in a small roll.
See all the swaps free - make your free accountTo serve: One child-size lunchbox.
Products we've checked
1 tbsp (15g) plain Greek yoghurt
Other ingredients
1 roll (75g) small sourdough roll
1 (60g) hard-boiled egg (cooked the night before)
1 pinch black pepper
1 small handful (5g) cress
1 (120g) pear, to go with it
What to do
- 1
Peel the egg. Mash it with a fork with the yoghurt and pepper.
- 2
Cut the roll open. Fill it with the egg and cress.
- 3
Wrap the roll. Pack the pear next to it.
Tip: Boil the eggs for 9 minutes the night before. Keep them in the fridge.
Good to know: Cut grapes, cherry tomatoes and olives in half, top to bottom, for young children. Keep the box cold with an ice pack.