We have adapted our favourite egg mayo sandwich so that it delivers all of the flavour with much less of the fat.
- Place the eggs in a small saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and gently boil, uncovered, stirring occasionally, for 7 minutes. Drain and cool under running water. Set aside to cool for 10 minutes.
- Meanwhile, place the curry paste and oil in a small saucepan over medium heat. Cook, stirring, for 30 seconds or until bubbling and fragrant (see microwave tip). Set aside to cool.
- Peel the eggs and place in a medium bowl. Use a fork to roughly mash. Add the curry-paste mixture, mayonnaise and green shallots. Taste and season with salt and pepper.
- Top 4 slices of bread with the spinach leaves. Evenly spread egg mixture over the spinach and top with remaining slices of bread.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set