100 g shredded roasted chicken
2 eggs M
2 s. mayonnaise soup
1 s. mustard soup
qb mill black pepper
50 g watercress
4 slices of wheat and rye bread
1. Cook the eggs for 8 minutes in boiling water. After cooked, peel them and chop them into a bowl.
2. Add the mayonnaise, the mustard and season to taste with pepper. Mix well to form a paste.
3. Place the washed and dried watercress on two slices of bread.
4. Spread with the prepared paste, place the shredded chicken on top and finish with another slice of bread. Serve immediately.