Guacamole club sandwich

Boil eggs in about 10 minutes. Heat crispy in a frying pan of butter and ham in approx. 3 minutes. Drain on kitchen paper. Roast bread in toaster.

Wash tomatoes and cut into slices. Wash lettuce and pat dry with kitchen paper. Halve stoneleeks and halve in length. Peel eggs and cut into slices in length.

Sprinkle bread with dipping sauce and topped side of 2 slices of bread with slices of egg and cress.

Place 2 slices of bread with smeared side down on top. Divide slices of tomato and stoneleeks over top slices. Put 2 slices of bread with smeared side down. Divide ham and put lettuce on it.

Cover last slices of bread with smeared side down. Cut each loaf of breadstains into pieces with sharp knife and stick with cocktail sticks. Lay tilted on two plates.