Crispy Rolls with Egg Salad, Bacon & Curry Onions

Serves 2

4 eggs

1 tsp hot mustard

1 tbsp white wine vinegar 1 egg yolk

125ml vegetable oil 2 tbsp olive oil

8 slices of bacon

1 onion

½ tsp curry powder 2 crispy rolls

2 tbsp cress

Place eggs in cold water. When water starts to boil, cook the eggs for 4 minutes. Remove 1 egg, and cover it with cold water. Set aside.

Cook the remaining eggs for another 3 minutes. Remove, cool, then peel and grate coarsely.

Meanwhile, put the mustard, white wine vinegar and egg yolk in a tall container. Mix well with a hand blender. Add the vegetable oil slowly, moving the hand blender up and down until a creamy mayonnaise is formed. Mix in the grated eggs. Season with salt and pepper.

Heat 1 tbsp of olive oil in a frying pan. Fry the bacon over medium to high heat until crispy and put on kitchen paper.

Peel onion. Cut into slices. Heat the rest of the olive oil in a pan. Fry onion slices over medium to high heat for about 3 minutes. Add curry powder. Stir fry for another minute.

Cut open the rolls. Cover with egg salad, bacon and warm curry onions. Peel the remaining egg and cut into thin slices. Place on the bread roll with the cress.

Season with salt, pepper and some curry oil from the onion pan. Serve immediately.