Ingredients For the egg rolls 2 slices any bread, flattened
Bit of butter
2 hard boiled eggs
Half a small bunch garlic chives
2 - 3 tbsp mayonnaise -I used half wasabi mayonnaise
½ tsp curry powder
Salt & pepper
For the banana Pancetta Turkish 1 Turkish roll, or bread of your choice
1 large banana
About 70 g pancetta
Grated cheese to cover
Method For the egg rolls
Hard boil the eggs for about 5 minutes.
Mash as fine as you can with a fork.
Add the finely chopped parsley, chives, and enough mayonnaise to bind the egg mixture, salt and pepper, and mix.
Flatten the bread with a rolling pin, cut off the crusts, and lightly butter.
Put the egg on one side of the bread.
Roll up the bread and put a toothpick in it to keep it closed.
You could slice it into smaller pieces and using more toothpicks, make it a party food.
For the banana and Pancetta toast
Cook the Pancetta to your liking -I like mine crispy so I grilled it for about 5 minutes.
Cut the Turkish roll in half, lightly toast the roll and then brush it with some olive oil.
Cut the bananas into slices and spread them on the rolls or bread.
Add the cooked pancetta pieces, salt and pepper if required (I did not add this).
Add some cheese on the top.
Put under a grill for about 2 minutes or until the cheese becomes melted and bubbly, and is starting to brown.
Cut in half or in smaller pieces if sharing, and serve.