Egg and mayonnaise baguette

Ingredients

(For 4 portions)

  • 4 individual sized baguettes 
  • 3 punnets BroccoCress
  • 3 punnets Atsina Cress
  • 6 medium hard boiled eggs
  • 50g mayonnaise

Method

  • Slice the freshly baked baguette longwise with a serrated knife. 
  • Divide the freshly cut BroccoCress between each baguette. 
  • Using a mixing bowl, grate the hard-boiled eggs and fold gently the Atsina Cress in the mayonnaise.  
  • Using a piping bag, pipe the filling across the baguette, close and serve. 

Recipe: Franck Pontais

Related recipes

Gastronomical masterpieces

Related products

Say yes to the cress