Eggs for brunch! Maybe 75% of my brunches have eggs, isn’t that the way it should be?
I was caught on the hop today while scheduling work for next week when I was informed that it is a bank holiday again. Again?! When I worked in an office I would of course know this ages in advance and I would be plotting and planning, but working at home for myself where my only colleagues are inanimate (and gorgeous fragrant) tulips and the occasional neighbourhood cat, I often miss the memo these days. The days pass and follow and now it is almost May. How did that happen? Regardless, it did, and now summer is almost here.
The longer days make me so happy. I need the light, the heat doesn’t matter, I just need a bright blue sky. My seedlings await on my window sills and they can’t wait to get outside, once this cold snap is over I will harden them off and plant them in the garden. I have lots of gorgeous edibles to grow again this year, more edible flowers too, lots of new things.
The approach of summer demands bright breakfasts. Every day does really, maybe winter even more so. These eggs are cheerful and bright. A new take of mine on an egg curry, egg curry being one of my favourite things to eat. If you haven’t tried, do, they will surprise you and perhaps you will become obsessed too. These eggs make no apology for their radiance, and the flavour of the sauce is divine. The kaffir lime leaves give the sauce subtle and joyful aromatic lift, they are a superb ingredient which are becoming more widely available now, two of my local supermarkets stock them. A squeeze of lime juice will substitute well if you can’t get your hands on any.
Eggs cooked in sauce is a perfect one pan breakfast and makes a perfect weekend brunch. Even better when it is a bank holiday.
- 1 x 400ml tin coconut milk
- 200ml tomato passata
- 4 cloves. ground to a powder in a pestle and mortar
- 1 tbsp turmeric
- 25g ginger, peeled and finely chopped
- 3 lemongrass, coarse outer leaves removed and end chopped off, then finely chopped
- 3 cloves garlic, peeled and finely chopped
- 3 kaffir lime leaves
- half a tsp of dried kashmir chilli (or chilli of your choice)
- sea salt and fresh cracked black pepper
- fresh coriander leaves to finish (I used micro coriander, which I grew from seed)
- 1 finely sliced spring onion to garnish
- neutral oil for frying (groundnut, rapeseed, sunflower etc. work well)
- per person, 2, boiled to your satisfaction and peeled (boil them just before the sauce is ready so that they are nice and hot)
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