Heat a large frypan over medium high heat. Add butter, mushrooms and garlic, sauté mushrooms for 10-15 minutes, till softened and golden. Remove from heat.
2
Peel eggs and grate with a fine grater, (see tip) add to a bowl with mayonnaise and chives, season with salt and pepper.
3
Place a wrap on a clean dry surface and spread with egg salad, top with rocket, your fav chutney and the mushrooms. Wrap up and toast if desired or eat fresh.
Notes
Cook eggs for 7 minutes for hard boil Bring a medium saucepan of water to the boil, over medium high heat add in 4 x room temperature eggs. Cook eggs for 7 minutes on a slow simmer. Scoop out the eggs with a slotted spoon, add straight into a bowl filled with water and ice. Allow to cool before peeling. Roll the eggs over the bench top or board to crack the shells. Peel completely.
Ingredients
50gbutter
500gwhite mushrooms, sliced
2cloves garlic, crushed
4boiled eggs, grated (see tip)
2tbspmayonnaise
2tbspchopped chives
4large white wraps
100gwild baby rocket
Your Favourite tomato chutney
Directions
How to make it
1
Heat a large frypan over medium high heat. Add butter, mushrooms and garlic, sauté mushrooms for 10-15 minutes, till softened and golden. Remove from heat.
2
Peel eggs and grate with a fine grater, (see tip) add to a bowl with mayonnaise and chives, season with salt and pepper.
3
Place a wrap on a clean dry surface and spread with egg salad, top with rocket, your fav chutney and the mushrooms. Wrap up and toast if desired or eat fresh.
Notes
Cook eggs for 7 minutes for hard boil Bring a medium saucepan of water to the boil, over medium high heat add in 4 x room temperature eggs. Cook eggs for 7 minutes on a slow simmer. Scoop out the eggs with a slotted spoon, add straight into a bowl filled with water and ice. Allow to cool before peeling. Roll the eggs over the bench top or board to crack the shells. Peel completely.
