Stuffed eggs

Locket's savoury

• 6 EGGS, boiled 10 minutes and peeled
• 3 TBSP MAYONNAISE
• 1 TBSP MUSTARD
• 2 GHERKINS, chopped
• HANDFUL CHIVES, chopped

• 4 SLICES OF BREAD, toasted
• 1 PEAR, peeled and sliced
• 50 GRAM STILTON, sliced
• 50 GRAM WATERCRESS

Cut the eggs in two halves, take out the yolks and puree them. Mix well with the other ingredients. Cut a little piece from the bottom of the egg whites, so they stand up better. Stuff the egg halves with the yolk mixture.

The Worldcook website has another recipe for stuffed eggs.

Put the watercress on the toast, followed by the pear and the cheese. Put this under the hot grill for a few minutes, watch closely because it burns easily.