Cook the eggs

Bring a small pan of water to the boil. Carefully lower in the eggs and cook for around 6 minutes.

Cool the eggs under cold running water until they are easy to handle, then peel and leave to cool completely.

Make the egg filling

Mash or roughly chop the eggs, then mix with 1½ tbsp mayonnaise. Season with salt and plenty of freshly cracked black pepper.

Toast the bread

Toast the bread until lightly golden, then butter one side of the first slice.

Build the sandwich

Place the first slice of toast on a board. Spread over most of the egg mayonnaise, then scatter with cress.

Add the second slice of toast, then spread with the remaining mayonnaise. Layer over the tomato slices, or use lettuce and cheese if preferred.

Dot the remaining egg mixture over the top, then finish with the final slice of toast.

Slice and serve

Trim the crusts if liked, then gently cut the sandwich into quarters, taking care not to squash the filling.

Secure with sandwich picks and serve with crisps.