eggs

Simplest curried eggs

Just a nice, easy change on my usual breakfast of a couple of eggs, adding in some favourite curry flavours ... and I do love curry with eggs, specifically this eggs in coconut masala.

So just for one person's two-egg brekkie, this is what you need.


2 eggs, boiled and peeled (to cook them so they're done but still soft inside - bring a saucepan of water + a pinch of salt to the boil, then carefully lower in the eggs and boil for six minutes, then remove from heat and immediately plunge into cold water to stop them cooking further)

a little oil

1/2 tsp dried chilli flakes

1/2 tsp ground cumin 

1/2 tsp turmeric

Or substitute the cumin and turmeric if you don't have them for garam masala, paprika or curry powder instead.

A good grind each of black pepper and salt


Once the eggs are cooked and peeled, they'll probably be quite soft, so handle with care! 

Carefully cut a few slits longways into the white of the egg but very shallow, nowhere near cutting the egg through.

Put a little non-stick frying pan over a medium heat and add a few sprays of cooking oil or a tablespoon or so, swirl to coat and then add the chilli, spices, salt and pepper.

Rachel Redlaw curried eggs

Stir to combine then add the eggs, turning to coat in the beautiful spices and shake and turn in the pan for about a minute. If it looks like it might be sticking add the tiniest splash of water.

And that's it ... cut the eggs in half and top with a few slices of red chilli and/or fresh coriander leaves, as liked.



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Coconut milk, noodles + eggs (perfect for a cold day)

And then from what seemed like finally spring ... we were blasted back to winter overnight, and it snowed all day.

So I wanted a really warming, nourishing brunch and came up with this - I'll definitely be having it again too! 

Quantities are kind of up to you and how much you want to eat of course, but I had leftover from the night before half a tin of coconut milk and half the nest of rice noodles (ready soaked and in the fridge) so that's what I used.

Cook eggs by carefully lowering into a saucepan of boiling water (with a pinch of salt) and boil for exactly six minutes, then drain and pour lots of cold water in to stop them cooking any further.

Into a non-stick frying pan with a spray of cooking oil, I added:

1 garlic clove, peeled and minced

1 green chilli, diced very fine (use more or less chilli of course, to your taste)

1 piece of ginger, peeled and grated

Cook for just a few seconds, stirring all the time, until you can start to smell the delicious flavours, and then add the coconut milk and 1/2 teaspoon garam masala.

Rachel Redlaw coconut milk, eggs and noodles

Bring slowly to a boil, reduce to a simmer and add vegetables - I had some asparagus tips and broccoli - cook for another couple of minutes and then add the rice noodles.

Add a tiny pinch of sugar, a dash of fish sauce and cook for another minute or two, stirring often, until the vegetables are done and the noodles hot all through.

Tip out into a bowl and top with the eggs and a few drops of light soy sauce.  I added a slice of red chilli too but just to make it look pretty really! 



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Thai-style salade nicoise

I had eggs and I had tuna and I had green beans.

So it was looking like a salade nicoise ... but I was STILL hankering after my favourite salad dressing of the moment, which goes with EVERYTHING!

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I've had it with roast beef, with sliced steak, with chicken.

Why not with tuna and egg?

Here's how to make my Thai-style version of a (kind of) salade nicoise (give or take the lettuce, olives, potatoes, French dressing ...) for two.

For the dressing, mix together to dissolve the sugar:

1-2 teaspoons grated fresh ginger

1/2 small garlic clove, minced very fine

1-2 teaspoons sugar, to your taste

the juice of 1 juicy lime

1 tablespoon fish sauce

1 teaspoon toasted sesame oil

For the salad, whatever you like really!

I had tomatoes, spring onions, courgette (cored and sliced with a julienne peeler), cucumber (peeled and diced), radishes, green pepper.

What makes it really good is also to have some chopped fresh mint and coriander (or parsley if you don't like coriander) leaves.

Oh, and toast some almond flakes in a dry pan ready to add to the finished dish.

For the tuna - I decided I wanted the tuna to be spicy rather than all the salad or the dressing:

1 tin tuna, mixed with a few drops of soy sauce, a squeeze of lime juice and a finely diced red chilli (just use a few slices or half a chilli if you don't want it too hot).

And finally, you'll need:

some fine green beans

2 eggs


Put a pan of water on to heat, add a pinch of salt and when boiling carefully add the eggs.

After two minutes add the green beans and boil for a further four minutes.

Immediately remove from the heat and rinse and rinse in cold water to prevent the eggs or beans cooking further, then set aside.

Combine all the salad ingredients, add the salad dressing and mix - I just use my (clean!) hands to scrunch it all together.

Put the green beans on top, then the tuna mixture and peel, halve and add the eggs.

Top with the toasted almonds and a little freshly ground black pepper.

Rachel Redlaw
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