Red Curry Egg Sandwich
These sandwiches are very ''British Empire'' and have a certain air of the Raj. They are most appropriate for afternoon tea or even a quick, light supper.
Ingredients
- 3 eggs
- Salt and pepper, to taste
- 1 Tbsp butter
- 2 tsp Sri Lankan red curry, ground
- 1 tsp Dijon mustard
- 5 Tbsp mayonnaise
- 4 spices egg bread or sandwich bread
- 8 thin slices tomato
- 8 thin slices cucumber
Method
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1
Beat the eggs with the salt and pepper.
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2
Heat a pan over medium heat. Add the butter. Pour in the eggs once the butter begins to foam. Scramble the eggs until they become set and creamy.
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3
Place the eggs on a plate and let cool for a few minutes.
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4
Mix the red curry, mustard and mayonnaise together and spread on the four slices of bread.
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5
Divide the scrambled eggs, the tomato and cucumber slices on two slices of bread. Place the remaining slices of bread on top, cut the crusts if desired.
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6
Cut the sandwiches in four and serve.
