How To Make An Epic Curry Brunch

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I'm a firm believer that the best part of getting a takeaway is knowing you have leftovers in the fridge the next day. There's just something special about standing in front of the fridge, door open, cool air on your face, spoon in hand, digging into yesterday's Korma (don't hate).

If fridge tapas isn't your style, there's plenty of other ways to enjoy leftover curry. My favourite has got to be this quick and easy brunch. It combines two of the most delicious things, curry and breakfast food, into a dish that is almost greater than the sum of its parts. 

For the toast, you want something sturdy. Sourdough or soda bread will work really well to provide a base that can both soak up curry juices and stay crunchy at the same time. If you use anything too soft you'll end up with a soggy mess on the plate. I like to toast mine until its a deep golden brown and then butter liberally.

The eggs, for me, are poached or fried. You could scramble them if you like, but I find the texture becomes too similar to that of the curry and everything just blends in together. The tender whites and runny yolk of a perfectly poached egg brings that clean flavour and texture you're looking for.

You can jazz this brekkie up however you like. Mango chutney and lime pickle work just as well here as they did the night before, but I prefer to do something a little different to make it feel like a stand-alone meal. The addition of fresh herbs and something sharp lift the flavour and cut through all the richness of butter, eggs and curry. Mint and dill are my herbs of choice and I have found pink pickled onions to be the perfect garnish. This is a great way to use what you have in the fridge so I recommend trying out different combos of sauces and toppings to suit your taste. 

There's not much more to it than that, so next time you're ordering a Friday night takeaway, get a little bit extra and spice up your weekend.

Curry with Poached Eggs (Serves 1)

Cooking time: 15 mins

• 2 Blocks Chickpea Curry or any leftover takeaway
• 2 Eggs
• 1 Tbsp Yoghurt
• 2 Slices Sourdough (or bread of your choice!)
• Cracked Black Pepper
• White wine vinegar
• Herbs 
• Pickled Onions

We like to use a mixture of mint and dill, but any green herbs will do!

Method

1. Bring a pan of water to the boil and add a dash of white wine vinegar
2. Turn the heat down to a simmer, and crack in two eggs
3. Set a timer for 3 minutes
4. Meanwhile, heat your block of curry in the microwave or on the hob
5. Toast and butter two slices of sourdough
6. Spread the hot curry between the two slices of toast
7. Using a slotted spoon, remove the eggs from the water and gently feel the whites. They should feel set, not jelly-like. Return to water if needed
8. Top the toast with the eggs, a pinch of salt and lots of black pepper
9. Drizzle yoghurt and herbs over the top