6 eggs
¼ cup mayonnaise, plus extra for spreading on toast
1 teaspoon Dijon mustard
½ lemon, juiced
Salt and freshly ground black pepper
8 slices whole grain bread, toasted
1 avocado, halved, peeled, seeded and sliced lengthwise
½ bunch watercress, stems trimmed

Place eggs in saucepan, cover with water and cook 10 minutes. Drain; cool under cold running water and peel. Roughly mash the eggs in a bowl with the mayonnaise, mustard, and lemon juice. Season with salt and pepper to taste.

Spread 4 slices of toast with mayonnaise, if you like. Arrange about ¼ of the avocado slices on each. Spread each with ¼ of the egg salad and arrange watercress on top. Top each sandwich with another slice of toast and serve.