Ingredients
- 6 large eggs
- 1/4 cup low-fat sour cream
- 1/4 cup low-fat yogurt
- 1 teaspoon Dijon mustard
- 1 small garlic clove, crushed
- 2 tablespoon chopped capsicum (char grilled or roasted)
- 1 tablespoon chopped chives, plus extra to garnish
- 1 spring onion, finely chopped
- Pepper, optional
- 8 ounces bread (8 slices crusty, sourdough or rye)
How to Make
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Step 1: Place the eggs into a saucepan and cover with water. Cover saucepan with lid and bring water/eggs to the boil, when it begins to boil; uncover and start timing for 10 minutes.
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Step 2: Remove eggs drain and cool them under cold water, when cool enough to handle peel the eggs.
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Step 3: Roughly chop the eggs and set aside. In a separate bowl combine the sour cream, yoghurt and mustard, stirring until smooth. Stir in the chopped egg, chives, spring onion and chargrilled or roasted capsicum. Pile onto the bread as an open sandwich. Sprinkle with pepper if using and the extra chives.
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Step 4: Serve.
We hope you enjoy this recipe!
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