Quick

Spiced coconut eggs

Name: Spiced coconut eggs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 100g unsalted butter; 2 onions, thinly sliced; 3 teaspoons good-quality mild curry powder; 6-8 fresh curry leaves; 200ml hollandaise sauce; 200ml coconut cream; 200ml thick cream; 100ml vegetable stock; 2 tablespoons lemon juice; 8 hard-boiled eggs, peeled; 4 spring onions, sliced on the diagonal; Toasted shaved coconut and paprika, to garnish; Steamed basmati rice and pappadams, to serve

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A quick and easy curried egg recipe, enriched with cream, hollandaise sauce and coconut cream.

100g unsalted butter
2 onions, thinly sliced
3 teaspoons good-quality mild curry powder
6-8 fresh curry leaves
200ml hollandaise sauce
200ml coconut cream
200ml thick cream
100ml vegetable stock
2 tablespoons lemon juice
8 hard-boiled eggs, peeled
4 spring onions, sliced on the diagonal
Toasted shaved coconut and paprika, to garnish
Steamed basmati rice and pappadams, to serve

Method

1.

Place butter in a pan, add onions and cook over low heat, stirring, for 6-8 minutes until softened but not coloured. Add curry powder and leaves and cook for a further minute.
2.

Stir in hollandaise, coconut cream, thick cream, stock and lemon juice.
3.

Add eggs to warm through with half of the onion. Serve with rice and/or pappadams, and garnish with coconut, remaining onion and paprika.