Name: Spiced coconut eggs (vegetarian)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 100g unsalted butter; 2 onions, thinly sliced; 7.50 gm good-quality mild curry powder; 6-8 fresh curry leaves (see Notes); 200ml hollandaise sauce (see Notes); 200ml coconut cream; 200ml thick cream; 100ml vegetable liquid stock; 42.00 gm lemon juice; 8 hard-boiled eggs, peeled; 4 spring onions, sliced on the diagonal; Steamed Basmati rice, to serve; Toasted shaved coconut, to garnish; Paprika, to garnish

Spiced coconut eggs (vegetarian)

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Creamy, flavorful curried eggs with a luxurious touch of hollandaise and coconut cream.

Ingredients:

100g unsalted butter
2 onions, thinly sliced
7.50 gm good-quality mild curry powder
6-8 fresh curry leaves (see Notes)
200ml hollandaise sauce (see Notes)
200ml coconut cream
200ml thick cream
100ml vegetable liquid stock
42.00 gm lemon juice
8 hard-boiled eggs, peeled
4 spring onions, sliced on the diagonal
Steamed Basmati rice, to serve
Toasted shaved coconut, to garnish
Paprika, to garnish

Instructions:

In a pan, melt butter over low heat. Add onions and cook, stirring occasionally, for 6-8 minutes until soft but not browned. Stir in curry powder and leaves and cook for an additional minute.
Combine hollandaise sauce, coconut cream, thick cream, stock, and lemon juice, gently stirring until well mixed.
Warm eggs with half of the onion until heated through. Serve with rice and/or pappadams, and top with coconut, remaining onion, and paprika for a flavorful garnish.

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