Egg salad with cournicons, peas and nasturtium, served on grilled bread
2 tbsp. yogurt naturel
1 tbsp. mustard
100 g peas, fresh
1 tsp. curry
Salt and freshly ground pepper
4 slices of sourdough bread
1 small bunch nasturtium
Put eggs in a pot with water, bring to a boil and let eggs cook for 6 minutes.
Take the pot off the heat and put cold water on the eggs. Peel the eggs and then roughly chop them and put them in a bowl.
Add yogurt, mustard, peas, curry, chopped cournicons, salt and freshly ground pepper to the chopped eggs and mix gently.
If you like, season with extra curry, salt and freshly ground pepper.
Heat up a grill pan or a normal pan.
Put bread slices on the pan and drizzle with olive oil and a bit of salt, grill / fry the bread slices until crispy and golden on both sides.
Take of the bread slices from the pan and put the egg salad on the warm slices of bread and serve with nasturtium on top and a some freshly ground pepper.