At tracebridge we’re inundated with fresh lettuce leaves at the moment and despite being a baker I also enjoy a meal without bread!
This lunch option is great, lighter on the digestion but still full of protein. On retreat we usually pair the lettuce sandwich with one of our blended soups and if it’s me in the kitchen you’ll see it alongside my roasted red pepper soup.
4 Eggs
Iceberg or baby gem lettuce
1 dsp mayonaise
1 dsp natural yoghurt
Salt and pepper
Fresh chives
Dukkah (optional)
Sprouted seeds (optional)
The recipe is super simple. Treat the lettuce like you would bread or a wrap and get creative with the filling.
For the egg mayo we use mayonnaise and yoghurt to make a lighter filling but use just mayonnaise if you would prefer it to be dairy free. The older the egg the easier it is to peel – save your fresh eggs for poaching!
To make the egg mayonnaise:
- Boil the eggs in hot water for 10 minutes. Take the pan off the stove and run under cold tap to cool eggs down quickly.
- Peel the eggs and mash with a fork. Add the mayonnaise and yogurt and season to taste. Mix in some chopped chives.
To serve:
Carefully peel the outer leaf off the iceberg lettuce trying to keep the shape as much as possible. Top with the egg mayo, more chives, sprouted seeds and dukkah.
1 big iceberg leaf should be enough per person, use 2 leaves if using baby gem lettuce.
More filling ideas:
Beetroot hummus, grated carrot and sprouted seeds
Butter bean, tomato, cucumber, dill and feta
Savoury cashew cream and black beans (Mexican Black Bean Salad)
Poached chicken, avocado, tomato and toasted seeds
Broad bean, pea, mint, a squeeze of lemon and goats curd
Conscious Cooking
Cook Books available on amazon
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