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Egg and caper Cream o’ Naise sandwich

Egg and caper Cream o’ Naise sandwich

Egg and caper Cream o’ Naise sandwich

4 free-range eggs, hard-boiled, peeled, chopped
3-4 tbsp Clover Cream o’ Naise
1 tbsp capers drained, finely chopped
salt and freshly ground black pepper
8 slices bread, lightly buttered with Clover Butter
small punnet Cress
Method:
Mix the eggs, Cream o’ Naise and capers together in a bowl. Season, to taste with salt and freshly ground black pepper.
Spread the egg mayonnaise onto four slices of the bread. Sprinkle over the cress and close the sandwiches with the remaining slices of bread.
Remove the crusts and cut the sandwiches into fingers.

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