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Egg, Watercress, Avocado & Ricotta Sandwiches

Serves 4, or more


1 COBS Whole Wheat Loaf, sliced for sandwiches

2 hard boiled eggs, peeled and mashed
2 Tbsp reduced fat mayonnaise
1 Tbsp chives, snipped
2 tomatoes, sliced
1 cup watercress
½ avocado
100g reduced fat ricotta


Place eggs, mayonnaise and chives in a bowl and mix well. Take four slices of COBS Whole Wheat Bread and spread mixture on each. Top each piece with another slice.

Mix together avocado and ricotta and spread half over sandwiches. Top with tomato and watercress then spread remaining avocado ricotta over remaining bread slices and top each sandwich.

Cut into triangles and serve.