Smoked salmon and watercress eggy bread sandwich

  • Serves: 1
  • Prep: 5mins
  • Cook: 4mins


  • 2 slices wholemeal bread
  • soft butter to spread
  • 1 tsp Dijon mustard
  • 50g smoked salmon slices
  • handful of watercress leaves
  • salt and freshly ground black pepper
  • 2 medium British Lion eggs
  • a little oil to fry


  1. Place the bread on a board and butter on one side. Spread the mustard on one slice of bread, arrange the salmon on the other slice, top with watercress and sandwich together.
  2. In a shallow bowl, beat the eggs with salt and pepper, then add the sandwich and leave to soak for a few minutes, turning until the egg has been soaked up by the bread.
  3. Heat the oil in a non-stick frying pan, add the sandwich and cook for 1-2 minutes on each side or until golden brown. Drain on kitchen paper, then cut in half to serve.
Nutritional information, per serving:
Calories Carbs Protein Fat Saturates Salt
533 31.2g 33.6g 31.6g 11.6g 4.7g

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