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

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