Tomato & egg soldiers

First, juicy grown-up sandwich. Ideal when you're out and about!

• Preparation: 15 mins
• Serves: 1

What you need:

• 2 medium-sized eggs
• 1 ripe tomato, skinned, deseeded and finely chopped
• 2 slices white or wholemeal bread
• Cress (optional)

What you do:

1. Cook the eggs for 8-10 minutes in boiling water (until both egg whites and yolk are solid). Remove from the pan with a spoon and allow to cool for 5 minutes. Remove the shell and coarsely mash the eggs in a bowl with a fork
2. Stir the tomato into the egg until well combined. Toast the bread and cut off the crusts. Cut each slice of toast into three equal sized fingers
3. Spread egg mixture over 3 pieces. Top with the remaining toast fingers to make 3 finger sandwiches. Pile onto a plate and sprinkle with cress (optional) to serve

Handy cook's tips:

Not suitable for freezing.

WARNING: raw or lightly cooked eggs should NOT be given to babies or young children because of the risk of salmonella

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