To help Aussies kick-off healthy eating habits from the first meal of the day, Luke Hines developed this recipe with Australian Eggs to launch the 10 Minute Breakfast Challenge. Serves 4
- 4 large eggs
- 1/3 cup low fat mayonnaise
- 1 teaspoon curry powder
- 1/2 avocado
- 4 slices sourdough bread
- Pepper to taste
- 1. Place the eggs in a saucepan of boiling water and cook for 8 minutes.
- 2. Rinse the eggs under cold water, peel and slice.
- 3. In a medium bowl, combine the mayonnaise and curry powder before folding in the eggs. Season with pepper.
- 4. Spread each slice of bread with avocado and top with the curried egg mixture.
- Tips: Use your older eggs for this dish to make peeling quick and easy
- Use wholegrain bread for a nuttier taste
