TURKEY, EGG & LETTUCE CUPS

I really love turkey and often find myself craving unhealthy white bread sandwiches filled with turkey, cranberries, brie and mayonnaise! It's not something that I ever allow myself, so instead I came up with these turkey lettuce cups which are much, much healthier and do not add centimetres to my waistline. My husband likes to use bacon instead, which you can substitute for turkey or ham, as long as you remove the fat. 

INGREDIENTS

• 150g shaved lean turkey breast or ham, roughly chopped
• 4 eggs (preferably free-range)
• 250g low carb kestrel potatoes, peeled & chopped into small pieces
• 150g cucumber, roughly chopped
• 2-3 tablespoons fresh chives, finely chopped
• 1/4 iceberg lettuce or a baby cos lettuce, washed 
• Optional- 1 tablespoon of reduced-fat grated cheese per serving 

COOKING 

1a. Bring a large saucepan of water to the boil, with the potatoes in the water. Cook for 8-10 minutes or until tender, then drain well in a colander with cold water.

1b. Bring a small saucepan of water to the boil with the eggs in the pan. Boil for 3 minutes, then simmer for 5 minutes. Remove from the pan and drain under cold water. When cool enough to handle, peel the eggs from their shells and roughly chop the eggs. 

2. Combine the cooked potatoes, chopped eggs, turkey, cucumber, chives and a generous amount of ground black pepper in a medium bowl and toss gently. 

3.  Spoon the potato, egg & turkey mixture into the lettuce cups and serve warm or cold. Add 1 tablespoon of cheese per serving, if desired. 

Serves / 4 
Total Preparation time /  
Total Cooking time / 30 minutes

x Emily