August 23, 2017
Lunch, Eggs, Vegetables,
Asparagus, Add it in the lunch box, Easy/Beginner Cooking, Quick Meals, Small Batch Cooking, Ladies Luncheon, Picnic, Weeknight Meals, Stove Top, Diabetic, Kosher, Vegetarian, Sandwiches more
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"From Australian Better Homes & Gardens Diabetic Living March/April '17."
Put eggs in a saucepan, cover with cold water and bring to the boil and simmer for 5 minutes, adding asparagus for the last 30 seconds and then drain and rinse in cold water.
Peel eggs, and put in a small bowl, diagonally slice asparagus and then combine egg and asparagus with a fork and then add curry powder, mayonnaise, lemon juice and pepper and stir well.
Place 1 slice of bread on a plate and spoon watercress and egg mixture onto bread and top with second slice of bread.
TIP - The egg mixture could be made the night before and kept, covered, in the fridge.
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