Curried Eggs On Toasted Sourdough With Blistered Tomatoes
/
Curried Eggs On Toasted Sourdough With Blistered Tomatoes
Ingredients
Curried Egg
450g hard poached eggs, roughly chopped
55g red onion, finely diced
10g parsley, finely chopped
10g mint, finely chopped
10g curry powder
180g mayonnaise
20ml lemon juice
2 lemon’s zest
20g Red Island olive oil
Blistered Tomatoes
1 punnet truss cherry tomatoes
1tbs balsamic vinegar
1/2 red onion - roughly sliced
1tbs Red Island Extra virgin olive oil
Method
Curried Egg:
Mix all of the curried egg ingredients together in a bowl and season well with salt and pepper.
Blistered Tomatoes:
Place a medium-sized pan over a high heat. Add the olive oil to the pan. Once the oil is hot, add the cherry tomatoes and red onion. Cook the tomatoes down, trying not to move them around too much until they blister and start to collapse.
Add the balsamic vinegar, reduce for 30 seconds and take off the heat.
Spoon a good amount of the curried egg mix onto a piece of toasted sourdough. Top with the cherry tomatoes and a few leaves of parsley and mint.
Recipe by Andy Allen
