Curried Yoghurt Egg Bun

Recipe is contributed by Ms Toh Yun Xuan, former Nutritionist at the Singapore Heart Foundation

Serves: 4

Ingredients

• Wholemeal bun, 4 pcs
• Hard-boiled egg, 4 whole
• Non-fat plain yoghurt, 4 tbsp
• Curry paste, 4 tsp
• Tomato puree, 4-8 tsp
• Cucumber, diced, 1
• Onion, chopped, 40g

Method:

1. Mix yoghurt, curry paste and tomato puree, and stir well.
2. Add in cucumber and onion, and mix.
3. Cube/mash the egg, and add into the mixture, stirring lightly.
4. Divide into 4 equal portions.
5. Scoop the egg mixture onto the bun and it is ready to be served*.

*Microwave for 20–30 seconds, if you would like it warm.

For this breakfast quick fix, you can:

• Replace yoghurt with low-fat sour cream or low-fat cottage cheese.
• Opt for other vegetables, based on your preference.
• Replace egg with other protein, such as tuna flakes in extra virgin olive oil/in water, chickpeas, etc

Nutrients per serving
Energy: 249 kcal
Protein: 14g
Total Fat (Saturated Fat): 9g (3g)
Cholesterol: 209mg
Carbohydrate: 30g
Sodium: 378mg
Dietary Fibre: 4g