4 hard boiled eggs, shelled and halved
30g sow thistle, chopped into 2cm pieces
10g bittercress, leaves cut from base with scissors
½ small clove garlic, crushed
70g/3 tbsp mayonnaise
2 anchovies, finely chopped.
1. Into the mayonnaise, mix first the garlic and anchovies, then the chopped sow thistle.
2. Serve the eggs on a bed of this mixture and scatter the bittercress leaves on top.