Croissants with bacon and egg salad
- Hard-boil eggs for 8 minutes, remove shells, then set eggs aside to cool.
- At the same time, grill or pan-fry the bacon until crispy. Remove to drain on paper towels.
- Mash eggs and mix with mayonnaise, curry powder and parsley. Season with salt and pepper and stir to combine.
- Cut deep slits in each of the croissants. Place a few lettuce leaves and a crisp rasher of bacon in each and then pack croissants with the curried egg mixture.
Tip: The harmless greenish-grey coloured ring that sometimes surrounds the yolk of hard-boiled eggs is due to an iron and sulphur compound that forms when eggs are overcooked or not cooled quickly. To avoid this, don't boil eggs for longer than 8 minutes and cool them quickly in a bowl of cold water