3 eggs
30 ml (2 tbsp) milk
salt and freshly ground pepper
25 g (1 oz) butter or margarine
5 ml (1 tsp) mild curry powder
6 large slices brown bread
6 large slices white bread
butter, for spreading
30 ml (2 tbsp) chopped parsley
10 ml (2 tsp) lemon juice
parsley sprigs, to garnish
30 ml (2 tbsp) milk
salt and freshly ground pepper
25 g (1 oz) butter or margarine
5 ml (1 tsp) mild curry powder
6 large slices brown bread
6 large slices white bread
butter, for spreading
30 ml (2 tbsp) chopped parsley
10 ml (2 tsp) lemon juice
parsley sprigs, to garnish
method
1. Whisk the eggs, milk and seasoning together.
2. Melt the butter or margarine in a saucepan, add the curry powder and cook gently for 1 minute. Stir in the egg mixture and cook over a low heat stirring all the time until the mixture becomes a soft scrambled consistency. Turn out on to a plate and cool.
3. Butter one side only of each slice of brown and white bread.
4. Spread the white slices with the egg mixture and sprinkle parsley and lemon juice over three of the brown slices.
5. Layer up four slices of brown and white bread topping with a plain brown slice, making three decker sandwiches in all.
6. Cut off the crusts then slice each sandwich into four triangles, place on a serving platter and garnish with parsley sprigs.
2. Melt the butter or margarine in a saucepan, add the curry powder and cook gently for 1 minute. Stir in the egg mixture and cook over a low heat stirring all the time until the mixture becomes a soft scrambled consistency. Turn out on to a plate and cool.
3. Butter one side only of each slice of brown and white bread.
4. Spread the white slices with the egg mixture and sprinkle parsley and lemon juice over three of the brown slices.
5. Layer up four slices of brown and white bread topping with a plain brown slice, making three decker sandwiches in all.
6. Cut off the crusts then slice each sandwich into four triangles, place on a serving platter and garnish with parsley sprigs.
serving amount
serves 6
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