Ingredients

· 8 eggs

· 75 g pickled silverskin onions, chopped

· 75 g cornichons, finely chopped

· 1 shallot, finely chopped

· ¼ teaspoon white pepper

· 6 pickled walnuts, thinly sliced

· 12 slices white bloomer

· 2 punnets salad cress

· 50 g salt & vinegar squares crisps

For the Mayo

· 1 egg yolk

· 1 teaspoon English mustard

· 75 ml sunflower oil

· 50 ml walnut oil

· 1-2 tablespoon juice from the pickle jar

Method

Boil the eggs into a pan of simmering water. Peel and cut them into large pieces. For the mayo, put the egg yolk, mustard and a little seasoning into a blender and whizz briefly. Whizz again and very slowly drizzle in the sunflower and walnut oils until emulsified. Stir through the liquid from the pickled onion jar to loosen. Pour the mayonnaise into a bowl and stir through the pickled onions, cornichons, shallot and ground white pepper. Very gently fold in the chopped boiled egg until just combined. Put a layer of the thinly sliced pickled walnuts onto the bottom slices of bread, top with the egg mayo, cress and crisps, and finish with the top slices.