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Egg and cucumber turkish roll

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Whip up a next-level lunch with this egg and cucumber Turkish roll recipe. Ready in 15 minutes, it’s so simple yet delicious.

  • Makes3
  • Cook time5 minutes
  • Prep time10 minutes
Egg and cucumner turkish roll


  • 4 Coles Brand Australian Free Range Eggs
  • 1/4 cup (70g) Greek-style yoghurt
  • 1 celery stick, chopped finely
  • 2 tsp wholegrain mustard
  • 4 Coles Bakery Turkish Rolls, split
  • 30g baby rocket leaves
  • 1 Lebanese cucumber, thinly sliced lengthways
  • 2 spring onions, thinly sliced

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the eggs in a saucepan of cold water and bring to the boil. Cook for 4 mins. Refresh under cold water. Drain. Peel the eggs and thinly slice.
  2. Step 2

    Combine the egg, yoghurt, celery and mustard in a medium bowl. Season.
  3. Step 3

    Place the roll bases on a work surface. Top with the rocket, egg mixture, cucumber, spring onion and bread tops.