Indian eggs

Lotte Duncan prepares boiled eggs Indian style for a tasty starter or light lunch
By Lotte Duncan
Indian eggs
  • Rating:
  • Serves: 4
  • Cook Time: 8 minutes
  • Prep Time: 10 minutes
  • Effort: easy

Ingredients

Ingredients

  • 4 hard-boiled eggs
  • 1 tsp curry powder
  • 50 g butter
  • 2 tsp anchovy essence

to serve

  • 1 bunch of watercress
  • 4 slices brown bread, buttered

Method

1. Cut the eggs in half through the middle, diagonally - so the egg halves are chunky, not shallow.

2. Heat a frying pan, toss in the curry powder and cook dry over a gentle heat for 1 minute. Add the butter and the anchovy essence and cook for 2 minutes.

3. Remove the yolk from the eggs and pound together with the curry mixture. Refill the eggs and serve on bed of watercress.

4. Eat with the buttered bread.

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