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Egg and Watercress Sandwiches


Made with toasted brioche and sliced eggs, these are a hearty take on delicate tea sandwiches.

  • Yield: Makes 8

Source: Martha Stewart Living, July 2011


  • 8 large eggs
  • 16 slices brioche, toasted
  • 1/2 cup Martha's Lemony Mayonnaise or best-quality store-bought mayonnaise
  • 2 cups watercress, trimmed
  • Coarse salt and freshly ground pepper


  1. Cover eggs with water in a saucepan by 1 inch. Bring to a boil. Remove from heat. Let stand, covered, for 13 minutes.

  2. Drain, and run under cold water. Peel, and slice into rounds.

  3. Spread brioche slices generously with mayonnaise. Top each of 8 slices with 1 sliced egg and 1/4 cup watercress. Season with salt and pepper. Sandwich with remaining brioche.

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