I find myself dipping into Sage’s share of boiled eggs once in a while for a quick snack, an idle time eat, to pimp up my salad or just dunk into a tomato onion gravy. Having a couple of boiled eggs on hand has always allowed me to be fed on days when K is travelling or I am feeling particularly slothful.
I had to come up with an easy kid friendly breakfast recipe for my newspaper column and decided I had to pay homage to one of my favourite ways of eating boiled eggs – egg salad.
There is nothing much to ‘making’ this breakfast roll. Unless boiling an egg and toasting bread counts as cooking in your books (which it sometimes does in mine ;P)
Egg Salad Roll (Makes 2 rolls)
Wholewheat bread roll 2
Boiled Eggs 2
Mayonnaise 2 tablespoons
Tomato Sauce 1 tablespoon
Cucumber ¼ chopped fine
Tomato ½ chopped fine
Coriander leaves a small bunch
Salt and pepper to taste
Chop the boiled eggs into medium pieces, toss with the chopped cucumber and tomato in a bowl.
Add the mayonnaise, tomato sauce, fresh coriander leaves and salt and pepper and gently mix.
Slice the rolls in two lengthwise, gently warm them on a tava. Place a few spoonfuls of the filling along the length of the roll.
Cover with the other half. Secure with a toothpick. Serve with some tomato sauce on the side.
*This mixture can also be used to stuff a paratha or roti like a frankie and served.