Ingredients
Scale
- 3 large free range eggs
- ½ tsp curry powder
- 1 heaped teaspoon medium Dijon mustard
- 1 tbsp fromage blanc/low fat thick greek yoghurt
- ½ tsp wholegrain seeded mustard
- 1 tsp lemon juice
- 3 tsp finely diced chives
- Sea salt
- Fresh cracked black pepper
Instructions
- Bring a saucepan of salted water to the boil with a dash of white vinegar.
- Hard boil whole eggs (in shell) for ten minutes and then remove from boiling water.
- Place eggs into a bowl of iced water and leave for 10 minutes. Drain water then gently peel away and discard the egg shells.
- Delicately slice open the 3 eggs and separate the yolks, placing the yolks in a small separate bowl.
- Finely chop the egg whites into small, even squares using an egg slicer if you have one. Separate the chopped egg whites into two small bowls.
- In one bowl, add to the egg whites and the chopped chives. To the other whites mix in the seeded mustard, yoghurt, lemon juice, and sea salt to taste.
- Gently crush the egg yolks with a fork and mix in the curry powder and Dijon mustard.
- Arrange evenly in a verrine or cocktail glass starting with the chive mix, then the egg yolk, then the egg white with mustard.
- Top with cracked pepper and chives to serve.
- Prep Time: 20 mins
- Cook Time: 10 mins