2 x 60 g eggs
3 fresh asparagus spears, woody ends trimmed
1 pinch curry powder or gluten-free curry powder
1 tbsp 97% fat-free mayonnaise or gluten-free mayonnaise
1 tsp freshly squeezed lemon juice
freshly ground black pepper, to season
1 cup fresh watercress leaves picked
2 slices Helga's low carb wholemeal and seed sliced bread or gluten-free bread
- Put eggs in a saucepan, cover with cold water and bring to the boil. Simmer for 5 minutes, adding asparagus for the last 30 seconds. Drain. Rinse in cold water.
- Peel eggs and put in a small bowl. Diagonally slice asparagus. Combine egg and asparagus with a fork. Add curry powder, mayonnaise, lemon juice and pepper. Stir well.
- Place 1 slice of bread on a plate. Spoon watercress and egg mixture onto bread. Top with second slice of bread.