Ingredients
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
Method
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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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