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Red Curry Egg Sandwich

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.


  • 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


  1. 1

    Beat the eggs with the salt and pepper.

  2. 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.

  3. 3

    Place the eggs on a plate and let cool for a few minutes.

  4. 4

    Mix the red curry, mustard and mayonnaise together and spread on the four slices of bread.

  5. 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.

  6. 6

    Cut the sandwiches in four and serve.