Egg and mayonnaise baguette

(For 4 portions)

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

• 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