Egg salad

Ingredients

• 200 g Creme Fraiche
• 100 g Carrots (Cubed)
• 3 Chopped Hard Boiled Eggs (Chopped)
• 3 tbsp Chopped Chives
• 1 tsp Freshly Squeezed Lemon Juice
• 1 tsp Coarse Salt
• ½ tsp Curry Powder / Paste
• 1 Pinch Ground Pepper

To Serve

• 4 Toasted Whole Grain Rye Bread
• 50 g Smoked Bacon
• 100 g Crispy Panchetta
• 4 Vine Tomatoes (small vine)

Method

Step 1

Mix the creme fraiche with the rest of the ingredients. Cover the egg salad and allow to cool in the fridge for around 30 minutes.

Step 2

Serve the egg salad on toasted rye bread with pancetta, bacon and vine tomatoes.