This is a tasty, healthy snack you can whip up very quickly and will satiate your hunger. Again, free-range eggs from a good source are fundamental. Hens that are free to roam and have a diet of grass and bugs produce eggs that are richer in vitamin A, vitamin E and omega-3 fatty acids than those that are fed a typical grain diet (1). Another problem with eggs from hens raised on grains is that who knows what condition the grains are in that the birds are eating – they are most likely of a poor quality and potentially mouldy. They don’t provide the birds with the nutrition they need to make their eggs and whatever nasties were in the grains are then passed on to us.
Be sure to gently cook the eggs to keep the delicate fats intact! Season generously with curry powder and flaky sea salt and serve with crisp, fresh lettuce.
- 3 good quality, fresh, free-range eggs
- 4 or 5 lettuce leaves, capable of holding the egg mix
- 2 tsp curry powder
- Good pinch of flaky sea salt
- 1-2 tbsp mayonnaise (preferably made with a light olive oil)
- 2 sprigs of coriander
- Squeeze of fresh lime
Bring a pan of water to the boil, lower the heat right down and gently put the eggs in. Raise the heat a little and gently simmer for 8-10 mins.
Remove the eggs, run under cold water and peel.
In a bowl mix the eggs with the salt, curry powder and mayo and check the seasoning.
Arrange the lettuce cups on a plate and fill with the egg mix.
Serve with fresh lime, coriander and any other salad you’re feeling!