Rebecca's curried egg wonton cups
1
Points®
Total time: 5 min • Prep: 5 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Wonton wrapper(s)
6 individual, (6 x 10g)
Egg(s)
2 medium
99% fat-free, plain Greek yoghurt, unsweetened
2 tbs
Curry powder
1 tsp
Cos lettuce
3 individual, baby leaves, shredded
Fresh dill
1 tsp, to garnish
Instructions
1
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.
2
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.
3
Place a small amount of lettuce in wonton cups, then top with curried egg. Garnish with dill to serve.
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