Curried Egg and Fresh Coriander Sandwich

1 Mar

I love my version of the traditional curried egg sandwich because the coriander cuts through the richness and adds a fresh, fragrant twist. The quality of the eggs is important to me and these are from my beautiful friend Antoniette who lovingly picked them up from a farm near her home. You can’t get much fresher than that unless you have your hand under the chooks bum!

Serves 1

Ingredients List:

2 eggs at room temperature

1 tablespoon of good quality mayonaise

1 teaspoon of Clive of India curry powder

A small handful of freshly chopped coriander

Salt to taste

Method:

Place the eggs in a saucepan, cover with cold water and bring to the boil. Remove from the heat as soon as the water begins to boil, put the lid on the saucepan and set aside for 10 minutes. Place the eggs in cold water immediately after 10 minutes and when they are cool enough to handle, carefully crack and remove the shells.

Cut the eggs in half length ways, slice in half again length ways and then make 3 cuts across the width so each egg yields 12 pieces. Place the sliced eggs in a bowl with the mayonnaise, salt, curry powder and fresh coriander. You can add some chilli powder or flakes at this stage for a bite. Put the filling between bread, toast or on a roll and sink your teeth in!

© Jessica Fernandez

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