Open-Faced Egg Salad Sandwiches Two Ways

Peel the eggs, halve and finely chop. Rinse the thyme, strip off the leaves and finely chop. In a bowl, stir together the thyme, ground walnuts, half the butter, half of the mustard and half of the chopped eggs and season with salt and pepper.

Spread the mixture on half of the bread garnish each with a walnut half and a sprig of thyme.

Rinse the curry plant, shake dry and chop finely. Transfer to a bowl with the turmeric, the remaining butter and mustard and the other half of the chopped eggs.