Epic Curry Brunch

  • 15 mins

  • Feeds 1

  • 2 Blocks

Curry and eggs? Yeah, you heard us. Spice up your brunch...literally.
INGREDIENTS

  • 2 Blocks Chickpea Curry

  • 2 Eggs
  • 1 Tbsp Yoghurt
  • 2 Slices Sourdough (or bread of your choice!)
  • Cracked Black Pepper
  • White Wine Vinegar
  • Fresh Herbs (Optional)

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

COOKING 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 blocks 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

You'll need some...

Curried Chickpeas

From £1.17 per block

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