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Egg and cucumber Turkish roll
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Prepare the egg mixture in advance and refrigerate overnight.
Ingredients:
  • 4 Free Range Eggs
  • 70g yoghurt
  • 1 celery stick, chopped finely
  • 11.80 gm wholegrain mustard
  • 4 Turkish Rolls, split
  • 30g baby rocket leaves
  • 1 Lebanese cucumber, thinly sliced lengthways
  • 2 spring onions, thinly sliced
Instructions:
  • Gently submerge the eggs in cold water in a saucepan and bring to a boil. Let them cook for 4 minutes. Immediately cool down in cold water, then peel and thinly slice the eggs.
  • In a medium bowl, mix together the egg, yogurt, celery, and mustard, then season to taste.
  • Lay the roll bases on a flat surface and layer with rocket, egg mixture, cucumber, spring onion, and bread tops.

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