Egg and Avocado Sandwich with Crab Salad

Ingredients

• 2 Eggs
• 1 Organic Lime
• 10 g ginger
• 1 tsp Honey
• 50 ml Rapeseed Oil
• 200 g Greek yogurt
• Salt
• Cayenne pepper
• 200 g North Sea Prawns (cooked)
• 1 Avocado
• 100 g Radicchio
• 1 small packet Shiso Cress
• 8 slices Whole Grain Sandwich Bread

Instructions

1. 1.

   Boil the eggs for 8–9 minutes in boiling water. Remove, cool under cold running water, and peel.

2. 2.

   While the eggs are cooking, rinse the lime, pat dry, and zest it. Halve the lime and squeeze out the juice. Peel and finely grate the ginger.

3. 3.

   Finely puree the lime zest, 1 tsp of lime juice, ginger, honey, oil, and yogurt. Season with salt and cayenne pepper. Mix in the prawns.

4. 4.

   Halve the avocado, remove the pit, scoop out the flesh, and slice it thinly. Drizzle with a little lime juice. Wash the radicchio, shake dry, and separate the leaves from the core. Slice the eggs. Cut the cress from the bunch.

5. 5.

   Toast the bread slices. Top 4 slices with eggs, crab salad, avocado, radicchio, and cress, and cover with another slice of bread. Halve the sandwiches and arrange them on plates.