Ingredients
2 Free Range Eggs
100g watercress
2 tbsp coconut milk or natural yogurt
Squeeze of lemon juice
Small knob of unsalted butter
2 slices gluten free toast
4cm piece cucumber, thinly sliced
150g pack Cooked Jumbo King Prawns
1 salad onion, very thinly sliced
Large pinch of cayenne pepper
Method
1. Cook the eggs in a pan of boiling water for 9 minutes, then drain, cool, peel and slice.
2. Meanwhile, place half the watercress in a small food processor and whizz until finely chopped. Add the yogurt and lemon juice and whizz again to
make a thick sauce.
3. Lightly butter the bread and spread with the watercress sauce. Top with the cucumber, sliced egg and prawns. Sprinkle with the salad onion, remaining watercress and cayenne pepper. Serve at once.
