2 Tbsp dried apricots, finely diced
1 Tbsp sherry (or apera)
4 free range eggs
2 tsp curry powder
¼ cup free-range mayonnaise
1 ½ Tbsp garlic olive oil
2 green shallots, thinly sliced
8 slices white bread
2 cups oak lettuce leaves
½ cup alfalfa sprouts
potato chips, to serve
tomato sauce, to serve
- Combine apricots and sherry or apera in a small bowl then set aside for 10 minutes to marinate. Put eggs in a saucepan of cold water and bring to a boil over a high heat. Cook for 5 minutes then refresh eggs in iced water.
- Put 1 egg in a glass jar half filled with cold water, fit lid and shake thoroughly to partially remove shell. Remove egg from water and peel away shell. Repeat with remaining eggs.
- Crush eggs with fork and mix with curry powder, mayonnaise, oil, shallots and apricot mixture
- Spread ½ of the bread slices with egg mixture and arrange oak lettuce and alfalfa on top. Sandwich together with remaining bread. Serve with chips and ketchup on the side.