Egg sandwiches will be much tastier if 1 simple ingredient is added to mix

They are one of the most popular lunchtime meals in the UK, packed with protein and deliciously simple. But egg sandwiches will taste even better if you add one simple ingredient to your mixture, and it's a British classic.

According to bread makers at Hovis, egg and cress sandwiches are made even more delicious if you put salad cream dressing in, as well as the usual mayonnaise and mustard. Hovis says about its egg and cress sandwich recipe: "An egg and cress sandwich is a classic British favourite, featuring creamy egg mayonnaise and peppery cress nestled between soft slices of bread.

"These sandwiches are simple yet delicious, perfect for a light lunch or afternoon tea."

To make it, all you need is two slices of bread, two eggs, two tablespoons of mayonnaise, one tablespoon of salad cream, 20g of fresh cress, half a teaspoon of mustard, one tablespoon of butter and some salt and pepper.

Hovis says: "Place the eggs in a pan of cold water and bring to a boil. For hard boiled eggs, set your timer for 10-12 minutes. Once cooked, leave the eggs under running water until cold and shell the eggs.

"Add mayonnaise, Salad Cream, and salt and pepper to taste. Mix the ingredients while roughly mashing the eggs. Finally, add the cress.

"Butter both slices of Hovis® Seed Sensations® Original, then spread a layer of the egg mixture on one slice. Top with a second slice, and you are all done!

"To have slightly runny yolks, take the eggs out at 4 minutes."

For an alternative twist on the egg and cress sandwich, you can also swap in avocado instead of mayonnaise, according to Simply Recipes.

It says: "To mayo or not to mayo? You can substitute the mayonnaise in an egg salad sandwich with some ripe avocado; if you do that you'll need to add some vinegar or lemon juice for an acidic component, and add more salt than you would expect. "Personally, I prefer my egg salad sandwich with a hefty amount of mayonnaise. That said, the amount of mayonnaise is completely a matter of taste."