Ingredients

Method

• 6 large eggs
• Sea salt and freshly ground black pepper
• 1/2 cup basic mayonnaise
• 4 T parsley, chopped
• 8 slices toasted ciabatta bread

Method

Ingredients

Place the eggs into a medium-sized saucepan and fill with cold water.

Add ¼ t salt and heat the water to a rolling boil.

Turn down the heat and cook for 10 minutes.

Drain, then top up with cold water to stop the cooking process.

Allow the eggs to cool, then peel, grate and mix with the mayonnaise.

Season to taste and add the chopped parsley.

Serve on toasted slices of ciabatta bread.

Per serving: 1675.3 kJ, 15.5 g protein, 26.9 g fat, 23.5 g carbs