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
Beat the eggs with the salt and pepper.
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.
Place the eggs on a plate and let cool for a few minutes.
Mix the red curry, mustard and mayonnaise together and spread on the four slices of bread.
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.
Cut the sandwiches in four and serve.