To cook a perfectly hardboiled egg, place the egg into a small pan, cover with at least 3 cm of cold water and a large pinch of salt.
Place the pan on a high heat, and as soon as the water comes to a rolling boil, turn down to medium and simmer for 8 minutes. Immediately remove from the water with a slotted spoon and place into a bowl of iced water. Once it has cooled, remove the egg from the water and tap all over on a hard surface. Gently take off the shell, holding it under a running tap of cold water to ease peeling. Slice thickly and set aside.
Spread one slice of sourdough bread with the Philadelphia, taking it all the way to the edge of the bread. Onto this lay the sliced egg, followed by a generous scattering of cress and cracked black pepper.
Place the second slice of bread on top and serve with a simple mixed leaf salad, quickly dressed in one teaspoon of olive oil and a squeeze of fresh lemon.
This recipe is also tasty with Philadelphia Light or Philadelphia Lightest.