- 2 free-range eggs, hard-boiled, peeled, halved lengthways
- 2 tsp salad cream
- cherry tomatoes, chopped
- cooked bacon bits
- cress
- spring onion, sliced
- Carefully remove the yolk from the eggs and put in a bowl. Mash in the salad cream and a little of the toppings.
- Spoon the yolk mixture back into the halved eggs and place on a serving plate.