Ingredients:
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2 slices of Brumby's Rye Loaf
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3 large eggs
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1 tbsp mayo
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1 handful of chopped chives
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1 tsp curry powder
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Salt and pepper to taste
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1 iceberg lettuce leaves, finely sliced
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1/4 thinly sliced cucumber
Method:
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Step 1:
Bring a medium pot of water to the boil, add the eggs and boil for 12 minutes.
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Step 2:
Remove the pot fro the heat and run cold water over the eggs. Once the eggs have cooled, carefully remove the shell.
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Step 3:
Add the peeled eggs into a bowl with the mayo, curry powder, and chopped chives. Add salt and pepper to taste.
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Step 4:
Mix well and then smother one slice of rye with the curried egg mix. Add the lettuce, then cucumber. Place the second slice of rye on top and enjoy.
Step 1:
Bring a medium pot of water to the boil, add the eggs and boil for 12 minutes.
Step 2:
Remove the pot fro the heat and run cold water over the eggs. Once the eggs have cooled, carefully remove the shell.
Step 3:
Add the peeled eggs into a bowl with the mayo, curry powder, and chopped chives. Add salt and pepper to taste.
Step 4:
Mix well and then smother one slice of rye with the curried egg mix. Add the lettuce, then cucumber. Place the second slice of rye on top and enjoy.
