Instructions: As soon as the eggs are cool enough peel them discard the shells and place the eggs in a bowl with the rest of the topping ingredients.

Take a large fork and mash like mad until the eggs are thoroughly blended with the rest of the ingredients.

Pile it on to the rolls and sprinkle each one with the cress before serving.

For an egg and bacon topping:
Grill six rashers of streaky bacon until crispy chop four of these into small pieces and add these to the egg mixture (minus the spring onions and chives).

Top the rolls with this and garnish with the other two rashers.

For an anchovy and shallot topping:
Add six drained and finely chopped anchovies to the egg mixture (minus the spring onions and chives) and add a very finely chopped shallot and a dessertspoon of finely chopped parsley.

Pile this on to the rolls and garnish each one with another anchovy fillet wrapped around a black olive.

Serves 2

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