Flatbread w. Egg Salad

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Empty-Your-Fridge-and-Cupboard Flatbread Served with My Favourite Egg Salad

Course Breakfast, Main Course

Servings breads

Calories 123kcal

450 g leftover veggies as. cauliflower, broccoli, cabbage, root veggies, onion etc. or juice pulp
2 eggs
1.5 tbsp psyllium husk
⅓ cup nuts 1 dl
⅕ cup seeds
50 g cheese, use whatever your have on hands grated or a creamy version
A bundle of fresh herbs, I used parsley
1 tsp salt
1.5 tsp spices, eg chilli, cumin or tried herbs

Start by blending nuts and seeds until ground in a food processor, a high speed blender or another mini chopper – remove. If you use a food processor you can simply use the big knife to chop the veggies and then add the remaining ingredients and blend until you have a coarse and moist ‘dough’.
Another alternative is to whisk the eggs together with the cheese and add the remaining ingredients, including finely grated vegetables or pulp, and mix until you have your dough.
Let the dough rest for 20-30 min, until the psyllium has soaked up a little of the liquid. And preheat the oven to 175 °C /350 °F (with fan).
On a lined baking stone (or two) divide the dough into 8-10 balls. Use your hands (and here it helps if they are a bit wet) to flatten out the dough and make nice round edges on your breads. Bake for 13-15 min until golden and transfer to a rack until cooled. Store the breads in the fridge for up to a week or keep them in the freezer. They heat up very easily and you can just grab one from the freezer and place it 5 min in the toaster whenever you feel like having a sandwich.
Combine creme fraiche, mayonaise, curry, vinegar, salt and pepper. Season to taste.
Peel and chop the eggs and add these with the remaining ingredients in the creamy curry mix. Gently mix it together and season to taste.
Serve the sandwich with a flatbread as the bottom, a thick layer of egg salad and your favourite veggies on top and top the whole thing of with a flatbread.