Ingredients
6 hardboiled eggs.
2 tablespoon olive oil.
1 onion finely chopped.
1 clove of garlic, crushed.
2 teaspoons of mild curry powder.
1/2 cup white wine or stock.
2 tablespoons mango chutney.
2 tablespoons mayonnaise.
2 tablespoons chopped coriander.
Salt and pepper.
To assemble:
16 slices thin sandwich bread.
Room temperature butter.
Alfalfa sprouts.
Preparation
Chop eggs and set aside. Heat oil in small saucepan and add onion and garlic with a good pinch of salt. Cover and cook until the onion is very tender. Add curry powder and cook 2 mins, stirring constantly. Add wine or stock and cook 8 mins or until the wine has evaporated and the mixture is very thick. Stir in the mango chutney. Cool. Transfer to a food processor and process until smooth. Tip into a bowl and stir in the mayonnaise and coriander. Season. Place chopped eggs in separate bowl and gently stir in just enough mayonnaise to bind the eggs stogether. Assembly: Butter one side of each slice of bread and cut into half to form triangles. Spread one triangle with egg mayonnaise and top with a layer of sprouts. Don’t take the mayonnaise to the edges of the bread. Sandwich with the remaining triangle and press edges to seal. Repeat with remaining bread.
