Ingredients
6 eggs
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1/2 lemon, juiced
8 slices whole grain bread, toasted
1 avocado, halved, peeled, seeded and sliced
1/2 bunch watercress,stems trimmed
Salt and freshly ground black pepper
Directions
Cook the eggs 10 minutes in a saucepan of boiling water
Drain, cool under cold running water, and peel
Mash the eggs in a bowl with the wet ingredients
Season with salt and pepper
Arrange about 1/4 of the avocado slices on each
Distribute the salad and sprigs evenly on the toast
Top each sandwich with another slice of toast and serve