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Curried Egg with Green Apple and Cucumber on Whole Wheat Makes 2 servings. Ingredients ½ tsp. (2.5 mL) Curry Powder, or more, to taste (see below) 2 Tbsp. (30 mL) Basic Mayonnaise (see recipe) or good store-bought mayonnaise, or more, to taste 2 hard-boiled eggs, peeled and chopped 1/3 cup (80 mL) diced green apple, cut in ¼-inch (.6-cm) cubes. Peel the apple if the skin is thick. salt and freshly ground white pepper to taste 4 slices whole wheat bread, or 1 large or 2 medium whole wheat pitas, cut in half 8 slices cucumber alfalfa sprouts Instructions Place the curry powder in a small skillet. Dry-roast at medium heat for 45 seconds, or until it starts to smell aromatic. In a bowl, mix the Curry Powder and mayonnaise. Add the eggs and the apple, and mix well. Taste and season with salt and pepper. Add more mayonnaise if desired. Spread the mixture on 2 slices of bread, or divide between the pita halves. Top with cucumber, sprouts, and the top slices of bread. The egg salad will keep in the fridge for 3 days.
Curry Powder
Dry-roast the ingredients in a frying pan until they begin to smell aromatic. Cool, then grind in a clean coffee grinder or with a mortar and pestle. Store in a cool, dark place for up to 6 months.
To add more heat to the curry, increase the chili powder and garam masala.
This recipe is from Linda Haynes, The ACE Bakery Cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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Country Wheat |
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Organic Multigrain |
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