Toast with homemade egg salad

Bring the eggs to a boil in a pan of water and simmer for 8 minutes. Drain and frighten (rinse under cold running water).

Allow the eggs to cool. Peel the eggs and rough with a fork in a bowl. Stir in the mayonnaise. Season with pepper and salt.

Cut the cress above a bowl. Halve the ham in the length. Pay attention to every slice of ham and spread generous egg salad.

Put the other cracotte on it. Sprinkle the cress over it.