- 4 eggs
- 1/4 cups carrot
- 1 tablespoon butter
- 1/2 teaspoon curry powder
- 1/3 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon mustard dijon
- 1 tablespoon chives
- salt & pepper
- 1 teaspoon poppy seeds
Bring salted water to the boil in a medium sized saucepan.
Gently add eggs and cook for 7-8 minutes until hard boiled.
Drain, rinse under cold water and allow to cool.
Meanwhile, place carrot, butter, curry, cayenne and onion powder in a small frypan on medium heat and cook carrot until soft.
Stir through dijon mustard. Remove from heat and set aside to cool slightly.
Mix through chives and cracked pepper.
Peel eggs and cut in half, lengthways. Remove the yolk centre, set aside.
Place carrot mix gently into egg centre with a teaspoon. Crumble egg yolk over the top.
Serve with a sprinkle of poppy seeds.
NB: All main course recipes use quantities from the ‘Female Healthy Weight Maintenance’ Stream of the 28 By Sam Wood program. So if you're a male, feel free to bulk it up.