These sandwiches are served at afternoon tea at the Savoy in London, courtesy of Anton Edelmann, maitre chef des cuisines.



Ingredient Checklist


Instructions Checklist
  • Spread one side of each slice of bread with butter. Set aside. In a small bowl combine eggs, creme fraiche, and mint. Season with salt and pepper. Spread egg mixture to a 1/4-inch thickness on 2 slices bread. Top with sliced cucumber, and cover with the remaining slices of bread. Remove crusts, and cut each sandwich into three equal fingers.


Reviews (1)

15 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 5
  • 1 star values: 5
Rating: Unrated
I first tried this recipe back in 2003 for my own birthday high tea. I recently made them to watch the Royal Wedding with a friend and in my catering business I have made these as well. They are delicious, light, there's a freshness to the salad since it has fresh mint and creme fraiche. The salad can be prepared a day in advance, kept refrigerated and assemble the sandwiches closer to serving time.