
Classical egg salad with curry and cress
For 4 slices of bread
Rye bread (p.159 ) and lettuce leaves
4 eggs, hard-boiled, chopped
½ portion mayonnaise (p.163)
½-1 tsp. curry powder
1 tbsp. cress
Sea salt and freshly ground pepper
· Mix mayonnaise with curry powder, cress, eggs, salt and pepper.
· Put spoonfuls of egg salad on slices of bread with lettuce leaves.
and
Avocado & egg salad with feta cheese and bean sprouts
For 6 slices of bread
Rye bread (p. 159 ) with rocket
4 ripe avocados
1 lemon
100 grams feta cheese, preferably made from sheep’s milk (drained weight)
2 hard-boiled eggs, chopped
1 stem celery, finely diced
2 tbsp. salad onion or red onion, finely chopped
1 dl fresh bean sprouts (p. 169 )
Approx. 1 tsp. coarse sea salt and freshly ground pepper
· Blend avocados with lemon juice. Add crumbled feta cheese. Combine with eggs,
celery and onion. Add bean sprouts. Season with salt and pepper.
· Place avocado & egg salad on slices of rye bread or wheat bread with rocket.
Katrine Klinken ” Danish Open”
Photo Ditte Isager
Enjoy, Rigetta Klint