Ingredients
Product Substitutes
For Lighter version use Philadelphia Light
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Did You Know
When you're done preparing your meals, you don't have to throw away your tub. There's plenty of ways to reuse it.
Method
1
To cook a perfectly hardboiled egg, place the egg into a small pan, cover with at least 3 cm of cold water and a large pinch of salt.
2
Place the pan on a high heat, and as soon as the water comes to a rolling boil, turn down to medium and simmer for 8 minutes. Immediately remove from the water with a slotted spoon and place into a bowl of iced water. Once it has cooled, remove the egg from the water and tap all over on a hard surface. Gently take off the shell, holding it under a running tap of cold water to ease peeling. Slice thickly and set aside.
3
Spread one slice of sourdough bread with the Philadelphia, taking it all the way to the edge of the bread. Onto this lay the sliced egg, followed by a generous scattering of cress and cracked black pepper.
4
Place the second slice of bread on top and serve with a simple mixed leaf salad, quickly dressed in one teaspoon of olive oil and a squeeze of fresh lemon.
PRO TIP This recipe is also tasty with Philadelphia Light or Philadelphia Lightest.
