Eggs and Peas on Toast

Perfect for a quick lunch at home, this dish can be baked in separate au gratin dishes or in a small casserole.

Serves 2-4.

Ingredients:

• 4 hard-cocked eggs
• 1/4 tsp curry powder
• 1/8 tsp salt
• 2 Tbsp plain yogurt
• 1 (15 oz) can peas, drained
• 1/2 c shredded cheddar cheese

Directions:

1. Preheat oven to 350 degrees F and place the buttered toast in individual au gratin dishes or one shallow baking dish.
2. Slice the eggs lengthwise and scoop the yolks into a bowl. Add curry, onion, salt and yogurt. Mash together and refill the egg whites. Arrange the eggs over the toast.
3. Scatter the peas around the eggs and sprinkle with cheese.
4. Bake 15-20 minutes. Serve hot.