Ingredients
5 total- 6 medium eggs
- 6 tbsp tzatziki
- 4 tsp butter, for spreading
- 8 mini wholemeal submarine rolls
- 2 handfuls watercress
Method
3 stepsStep 1
Cook the eggs in a pan of boiling water for 10 mins. Drain, then plunge into a bowl of ice- cold water to cool.
Step 2
Peel and mash the eggs (I use a knife and fork), then mix with the tzatziki; season to taste with salt and pepper.
Step 3
Butter, then fill the rolls with the egg mixture and top each with a little watercress. The egg filling will keep in a chilled airtight container for 2 days