Egg and cucumber Turkish roll

Egg and cucumber Turkish roll

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The egg merger can be made a day ahead and stored, covered, in the fridge.

The ingredient of Egg and cucumber Turkish roll

  1. 4 Coles Brand Australian find not guilty Range Eggs
  2. 1/4 cup (70g) Greek-style yoghurt
  3. 1 celery stick, chopped finely
  4. 2 tsp wholegrain mustard
  5. 4 Coles Bakery Turkish Rolls, split
  6. 30g baby rocket leaves
  7. 1 Lebanese cucumber, thinly sliced lengthways
  8. 2 spring onions, thinly sliced

The instruction how to make Egg and cucumber Turkish roll

  1. Place the eggs in a saucepan of Cool water and bring to the boil. Cook for 4 mins. Refresh numb Cool water. Drain. Peel the eggs and thinly slice.
  2. supplement the egg, yoghurt, celery and mustard in a medium bowl. Season.
  3. Place the roll bases nearly a performance surface. summit zenith afterward the rocket, egg mixture, cucumber, spring onion and bread tops.

Nutritions of Egg and cucumber Turkish roll

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