Egg and Cress Dip on Sourdough Bread

Who doesn’t like a nice egg and cress sandwich? This national classic can be found in every packed lunch aisle in UK supermarkets, but it is usually prepared with white toast. Not to say that white bread isn’t yummy – most foods that are not entirely good for you are incredibly delicious (meaning high in calories, sugar, salt and hydrogenated fat and deprived of vitamins and minerals)! Essentially though you are doing your body no favour by gorging on supermarket bread, when food markets can provide a much more satisfying range of produce to a similar price. Maybe it’s because I am German, but my Number One choice for bread is always rye sourdough. This is a German classic and can be found at various food markets in London, e.g. Borough and Brixton market (It is the same German bakery that provides these two markets with baked goods.) Even though I have seen sourdough bread, such as French-style sourdough, in certain supermarkets, if possible, I would always opt for bread from local craft bakers. The reasons why I prefer artisan are taste and quality along with supporting local businesses and the fact that supermarket produced bread is proven to contain an excessive amount of hydrogenated fat and additives. Also, the atmosphere on a sunny Saturday or Sunday morning at food markets, with their luscious scents of grilled meat, freshly baked bread and brewed coffee along with the hustle and bustle of shoppers is truly invigorating!

For 2 slices (from a large quartered loaf)

  • 2 slices of artisan rye sourdough bread
  • 2 tbsp. cottage cheese
  • 2 hardboiled eggs, finely chopped
  • Fresh cress
  • Salt, pepper, lemon juice


  1. Finely chop the eggs. In a small mixing bowl, combine the chopped eggs with cottage cheese and fresh cress.
  2. Add salt, pepper and lemon juice to taste. Stir thoroughly.
  3. Toast the bread and spread with the egg paste.



Author: Danica Utermohlen
Picture credits: Danica Utermohlen

Disclaimer: This article has been edited. It was first published on 07/04/2015 for GloTIME,