Philadelphia, Egg and Cress Sourdough Sandwich
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  • Prep time 15 '
  • Total time 15 '


  • 30 g Philadelphia Original
  • 1 free range egg, at room temperature
  • 1 punnet growing salad cress
  • cracked black pepper
  • 2 slices white sour dough bread
  • 1 handful mixed salad leaves, to serve
  • 1 tsp olive oil, to serve
  • 0.25 fresh lemon


  • 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.
  • 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.
  • 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.
  • 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.


  • This recipe is also tasty with Philadelphia Light or Philadelphia Lightest.

Nutritional Information

Typical values Per Recipe
Energy 2701.0 kj
Energy 645.0 kcal
Fat 19.7 g
Carb 82.7 g
Protein 29.5 g
Saturated fat 7.7 g
Salt 2.4 g
Dietary fibre 4.8 g
Sugars 5.3 g
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