Place the eggs in a small saucepan and cover with cold water, bring to the boil and simmer for 3 minutes for soft centres.
Meanwhile, mix the cheese, mayonnaise and cress, reserving a little to sprinkle over. Spread over the toast and cut into soldiers. Serve with the boiled eggs.
Try scooping out the egg and spreading it on top of the cheese for a quick sandwich.
2 large eggs
25g hard cheese e.g. Red Leicester, grated
1 tbsp low fat mayonnaise
½ punnet cress
2 slices wholemeal farmhouse bread, toasted