Egg and cucumber Turkish roll

The egg mixture can be made a day ahead and stored, covered, in the fridge.

Recipe «Egg and cucumber Turkish roll» presented in category Recipes / Eggs, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author sheff would need: 4 Coles Brand Australian Free Range Eggs, 1/4 cup Greek-style yoghurt, 1 celery stick, chopped finely, 2 tsp wholegrain mustard, 4 Coles Bakery Turkish Rolls, split , 30g baby rocket leaves, 1 Lebanese cucumber, thinly sliced lengthways, 2 spring onions, thinly sliced .

Ingredients:

• 4 Coles Brand Australian Free Range Eggs 
• 1/4 cup Greek-style yoghurt 
• 1 celery stick, chopped finely 
• 2 tsp wholegrain mustard 
• 4 Coles Bakery Turkish Rolls, split 
• 30g baby rocket leaves 
• 1 Lebanese cucumber, thinly sliced lengthways 
• 2 spring onions, thinly sliced 

Instructions

1. Place the eggs in a saucepan of cold water and bring to the boil. Cook for 4 mins. Refresh under cold water. Drain. Peel the eggs and thinly slice.
2. Combine the egg, yoghurt, celery and mustard in a medium bowl. Season.
3. Place the roll bases on a work surface. Top with the rocket, egg mixture, cucumber, spring onion and bread tops.