Rebecca's curried egg wonton cups
1 - 2
PersonalPoints™ per serving
Recipe from Weight-loss Success Cookbook. Recipe by WW Ambassador Rebecca. This is her modern take on the classic curried egg. The crunchy wonton cups make a great vessel for the creamy curried egg mixture.
6 individual, (6 x 10g)
99% fat-free plain Greek yoghurt
3 each, baby leaves, shredded
1 tsp, to garnish
- Preheat oven to 180°C. Line each hole in a 6-hole ⅓ cup (80 ml) capacity non-stick muffin tray with a wonton wrapper, pressing to form a cup. Bake for 4–5 minutes, until wrappers are firm and golden brown. Stand for 5 minutes, then remove wonton cups from muffin tray and allow to cool.
- Meanwhile, place eggs in a small saucepan, cover with water and bring to the boil. Boil for 8 minutes. Remove from heat, drain and rinse under cold water. Cool slightly, then peel off shells. Mash eggs in a bowl with yoghurt and curry powder. Season with salt and pepper.
- Place a small amount of lettuce in wonton cups, then top with curried egg. Garnish with dill to serve.
TIP: If you’re not using a non-stick muffin tray, lightly spray each hole with oil before lining with wonton wrappers