Spiced coconut eggs (vegetarian)

Cooking Vegetarian Spiced coconut eggs (vegetarian)

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

Lables: Low carb Low sugar Vegetarian Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  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.

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

Adv

Autors
Preparation time
10
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Vegetarian
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