Name: Creamy Egg with Beetroot on Rye
Total time: 15 min
Yield: 2
Ingredients: 3 small eggs (150g), at room temperature; 2 tbsp low-fat plain yoghurt; 1 tbsp low-fat mayonnaise; 2 tsp Dijon mustard; 2 tsp extra virgin olive oil; 2 tsp baby capers, chopped; 1 stalk celery (100g), chopped finely; 1 small beetroot (100g), peeled and grated; 2 radishes (70g), grated; 2 thin slices rye bread (90g), toasted; 1 cup rocket; 1 tbsp chopped chives

VMG Recipes