This dish is easy to prepare in advance and packs a punch with little effort. It can be served at room temp or cold, with hot butter sauce.
Ingredients:
- 6 free range eggs, fridge cold
- 6 slices Phillippa’s 100% rye sour dough bread, left out to dry out over night
- ½ tsp flaky salt
- 1 cup flat parsley
- 2 tablespoons extra virgin olive oil
- 50g unsalted butter
- 1 garlic clove, peeled
- 2 teaspoons fresh ginger, peeled and finely sliced
- ½ teaspoon turmeric
- ½ teaspoon cumin
- ½ teaspoon ground coriander
- ½ teaspoon Urfa chilli flakes (or regular)
- 10g coriander, finely chopped
- ¼ teaspoon freshly cracked pepper
- 2 tablespoons chives, finely chopped
Method:
- Bring a large pot of water to the boil, enough so that the eggs are covered in 3cm water. Gently lower eggs into the water. When it comes up to the boil turn down slightly, so it is not vigorously boiling.
When it has boiled for 7 minutes, remove eggs to cold water, gently crack shells and peel. - Heat the olive oil and butter in a pan over a medium heat. Add the clove of garlic, ginger, turmeric, cumin, ground coriander, chilli flakes and pepper. Stir continuously until the garlic begins to colour. Once the sauce has just turned golden, immediately turn off the heat, add chopped coriander and pour over the top of the eggs.
- Using a food processor, combine crustless rye bread, salt, chopped parsley, process until crumbly. Do not over process, it will become a paste.
Assemble:
Place 1/6th of the crumbs in the centre of each plate to form a nest, place an egg in the centre, drizzle with hot butter sauce, sprinkle with chives and serve.
NB; Curry Butter is delicious with fish, chicken or meat.
