Recipes by Di Swann
1. Place the eggs in a saucepan. Cover with cold water. Bring to the boil and cook for 7-8 minutes. Drain and cool quickly in cold water. When cold, remove the shells and cut the eggs into thick slices.
2. Arrange a bed of salad leaves on a platter. Place the egg slices on the lettuce. Scatter over the spring onions.
3. Mix curry powder into Eta Condensed Milk-Style Dressing. Spoon over the eggs to cover. Serve.