Watercress and egg sandwich
A watercress and egg sandwich is a classic, simple British tea-time or light lunch sandwich. It typically consists of fresh watercress leaves and sliced hard-boiled eggs, often bound with mayonnaise or butter, served between slices of bread. It's a staple in British cafes and home kitchens.
🍽️ Nutrition at a glance
This sandwich is a balanced meal, providing a good mix of protein from the eggs, healthy fats from the mayonnaise or butter, and carbohydrates from the bread. A typical serving offers key nutrients like Vitamin K, Vitamin A, and choline, with a rough calorie ballpark of 350-450 kcal per sandwich.
Nutrition breakdown
| Calories | 400 kcal |
| Protein | 15 g |
| Carbs | 30 g |
| Fat | 25 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 550 mg |
| Vitamin K | 120 µg |
| Vitamin A | 300 µg |
| Folate | 80 µg |
| Vitamin B12 | 1.2 µg |
| Choline | 150 mg |
| Selenium | 18 µg |
| Phosphorus | 200 mg |
| Vitamin C | 15 mg |
Per 1 sandwich (approx. 200 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it's a quintessential British 'ploughman's' style sandwich, often associated with simple, hearty fare. Nutritionally, watercress is a nutrient-dense cruciferous vegetable, making this a surprisingly vitamin-packed option for a quick sandwich.
