Grilled bread with egg salad, cournicons, peas and Tropaeolum majus
4 freerange eggs
2 tbsp. greek yoghurt
1 tbsp. mustard
100 g of peas, fresh or frozen
salt and freshly ground pepper
4 slices of good bread
Cress/ tropaeolum majus / nasturtium
Put the eggs in a saucepan, cover with water and bring to the boil and let the eggs cook for 6 minutes.
Remove from the heat and put cold water on the eggs.
Peel eggs and chop them coarsely and then put in a bowl. Add yogurt, mustard, peas, curry, chopped courniconer, salt and pepper in to the chopped eggs and mix gently together.
Maybe add extra curry powder, salt and freshly ground pepper according to taste.
Heat a grill pan up, an ordinary pan can also be used.
Put bread slices on the pan and drizzle with olive oil and a little coarse salt, grill / frying the bread slices until crisp and golden on both sides.
Take the bread slices from the pan and serve egg salad on warm slices of bread and serve with cress on top and a little freshly ground pepper.