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Egg and cucumber Turkish roll recipe

Egg and cucumber Turkish roll

0:10 Prep | 0:05 Cook | Makes 3 | Capable cooks

The egg mixture can be made a day ahead and stored, covered, in the fridge.


4 Coles Brand Australian Free Range Eggs
1/4 cup (70g) Greek-style yoghurt
1 celery stick, chopped finely
2 teaspoons wholegrain mustard
4 Coles Bakery Turkish Rolls, split
30g baby rocket leaves
1 Lebanese cucumber, thinly sliced lengthways
2 spring onions, thinly sliced


Step 1 Place the eggs in a saucepan of cold water and bring to the boil. Cook for 4 mins. Refresh under cold water. Drain. Peel the eggs and thinly slice.

Step 2 Combine the egg, yoghurt, celery and mustard in a medium bowl. Season.

Step 3 Place the roll bases on a work surface. Top with the rocket, egg mixture, cucumber, spring onion and bread tops.

Publication: Coles

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