Wholemeal curried egg and cress sanga

Wholemeal curried egg and cress sanga

By
From
Dig In!
Serves
4
Photographer
Mark Roper

Ingredients

Quantity Ingredient
8 slices wholemeal bread
butter, softened, for spreading
1 baby cos lettuce, leaves separated
handful watercress

Curried egg

Quantity Ingredient
8 large eggs
60g Quick whole egg mayo… and how to spice it up, using parsley mayo variation
1 teaspoon dijon mustard
1 teaspoon curry powder

Method

  1. To make the curried egg, put the eggs in a medium saucepan and cover with cold water. Bring to the boil over medium–high heat and boil for 4 minutes. Drain the eggs and run them under cold water to cool rapidly, then peel.
  2. Put the eggs in a medium bowl and mash them with a fork. Add the mayonnaise, mustard and curry powder and mix until everything is well combined. Season with salt and pepper.
  3. Spread the bread with butter and top all 8 slices with curried egg. Add lettuce and watercress to half of the bread slices, then close the sandwiches with the remaining bread slices.
Tags:
dig in
brent
owens
masterchef
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