2 Tbsp dried apricots, finely diced
1 Tbsp sherry or apera
4 free-range eggs
2 tsp curry powder
¼ cup whole egg mayonnaise
1½ Tbsp garlic-infused extra virgin olive oil
2 green shallots, thinly sliced
8 slices white bread
2 cups oak lettuce leaves
½ cup alfalfa sprouts
Potato crisps, to serve
Tomato ketchup, to serve
Combine apricots and sherry or apera in a small bowl then set aside for 10 minutes to marinate. Put eggs in a saucepan of
cold water and bring to a boil over a high heat. Cook for 5 minutes then refresh eggs in iced water.
Put 1 egg in a glass jar half-filled with cold water, fit lid and shake thoroughly to partially remove shell. Remove egg from water and peel away shell. Repeat with remaining eggs.
Crush eggs with fork and mix with curry powder, mayonnaise, oil, shallots and apricot mixture.
Spread ½ of the bread slices with egg mixture and arrange oak lettuce and alfalfa on top. Sandwich together with remaining bread. Serve with chips and ketchup on the side.
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