Curried Eggs

Serves 8

Ingredients

• 12 large eggs
• 60 g natural yoghurt
• 100 g natural cottage cheese
• 2 teaspoons curry powder
• Paprika
• Bunch of watercress

Method

• Hard boil eggs for 9 minutes; leave in cold water until cool; peel
• Cut in half and remove yolk
• Finely mash the yolk
• Mix together yoghurt, cottage cheese, curry powder
• Add to egg yolk
• Put in fridge for 2 hours
• Spoon or pipe mixture into egg halves; sprinkle with paprika
• Serve garnished with watercress

Equipment

• Saucepan
• Mixing bowl
• Knife
• Wooden spoon
• Teaspoon