Serves 2
Ingredients
4 eggs or 100g of hard tofu, crumbled
2 tbsp Greek yoghurt
1 tsp mild curry powder
1 tsp Dijon mustard, optional
Sea salt and pepper, to taste
2 slices sourdough, toasted
A few rocket leaves or herbs, to serve
Method
Place the eggs in a saucepan and cover with cold water. Bring to the boil over medium-high heat, then lower the heat slightly and cook for 8 to 10 minutes for hard-boiled eggs. Drain and run under cold water until cool enough to handle, then peel and roughly chop. Place the chopped eggs (or tofu) into a bowl and add the Greek yoghurt, curry powder and mustard if using. Season with sea salt and pepper, then stir gently until combined but still a little chunky. Toast the sourdough until golden. Spoon the curried egg mixture generously over the toast and top with rocket leaves or herbs before serving
About
Zoe Bingley-Pullin
Zoe Bingley-Pullin is a nutritionist, mother, chef and founder of Nutritional Edge, a nutritional consultancy company based in Sydney. She is passionate about food and has a self acclaimed love affair with food. Her passion for food has empowered her to help many people embrace the benefits of food through education. By improving people’s knowledge and understanding of food, she believes they’re able to create and sustain a healthier and more delicious life and their very own love affair with food.
