Curried Egg Sarnies

Simple but effective. The classic with some added spices to warm up your lunch box.

2 slices of thick farmhouse brown bread

2 eggs

2 tbsps greek yoghurt

1 tsp cumin

1 tsp turmeric

1 tsp curry powder

Cress

Plenty of salt and pepper

Boil the eggs for 8-10 minutes.

Rinse the eggs under cold water to make them easier to handle. Carefully peel and then mash with the back of a fork.

Stir the Greek yoghurt, spices, cress and plenty of seasoning.

Load up between two thick slices of bread, slice into triangles and enjoy.