It appears the month of March has picked me up and swallowed me whole, Happies. It happens I guess, those blink-and-you-miss-it moments in time where you have an agenda and the world laughs at you and shows you the door to a time warp where nothing seems to get done. And by nothing, I mean blog posts here on The Happiness Cocktail.
I guess what I’m trying to say here is sorry for being such a slacker this month, my socks are officially being pulled up as we speak, but as a friend of mine kindly remarks, a neglected blog means its owner actually has a life – so I’m sticking with that excuse and running with it. Hooray!
In the spirit of being a little too busy than I’d like to admit this month, Sunday Best has taken a back seat to friend’s weddings, hens days and yes, even health retreats. But yesterday Alex and I finally started to settle back into ‘real life’ and celebrated with this remake of a retro WINNER!
Curried egg is, for the most part, a highly underrated gem. Normally reserved for grandma’s tea dates or the kid at school with stinky breath, this simple take on our old-mate, Egg, transforms a somewhat plain ingredient into a hero. Yes, a hero.
So here’s what we created – sprouted bread sandwiches with curried egg, poached chicken, Spanish onion and watercress (an ingredient so super-charged, your body will love you just for looking at it).
Here it is…
The joy of this dish is actually hard to put in words, Happies. It’s so incredibly simple that it makes Jamie Oliver’s 30 Minute Meals look like something created by Heston Blumenthal, but the taste is so delicious, stopping at one would be an impossibility. For me, anyway.
So here’s what you need to do…
Start by poaching some free range chicken in a fry pan. Just fill the pan up with enough water to cover the chicken. Bring it to the boil and let it simmer until completely cooked through. Once done, leave the chicken to rest.
While the chicken is on, boil a few eggs until almost hard. I don’t like rock hard boiled eggs, but if you do, keep them in the boiling water for a few minutes more. Remove from water when ready and peel.
Now that your eggs are peeled, throw them in a bowl with some whole-egg mayonnaise, sea salt, cracked pepper and curry powder. Mix with a fork to break down the egg and make sure every last bit is coated in creamy curry goodness.
Moving onto the assembly stage of this invention, Happies, all you need to do is toast your favourite seedy, grainy bread. The more seeds and grains you see, the better. Leave the white stuff for someone else. Once toasted, top with a generous scoop of curried egg, some finely sliced poached chicken, a few slithers of Spanish onion and a generous serving of watercress. Please wash the cress, as I’ve been known to find a less-than-delicious slug or two on the leaves and it’s not pretty. Trust me.
Top the sanga off with some more cracked pepper and a touch of sea salt to taste. Now all you need to do is snack away. Enjoy!
Tell me Happies…
What do you think of curried egg?
Are you a fan?
Do you want to try this sandwich? May I suggest you do? It’s insanely tasty.