Ingredients
4 anchovies in oil
½ a bunch of fresh flat-leaf parsley
½ a bunch of fresh chives
½ a lemon
1 dried red chilli
4 large free-range eggs
2 round lettuces
1 red chicory
1 white chicory
20 g punnet cress
SALAD CREAM
½ a clove of garlic
2 teaspoons Dijon mustard
2 tablespoons cider vinegar
6 tablespoons rapeseed oil
3 tablespoons buttermilk
Method
1. Cut the anchovies in halve lengthways, then place in a bowl with 1 tablespoon of the anchovy oil, the lemon zest and juice.
2. Pick the parsley leaves, then finely chop along with the chives. Add a little to the bowl.
3. In another bowl, peel and crush the garlic, then whisk together with the remaining salad cream ingredients. Season to taste and set aside.
4. Make a chilli salt by bashing the chilli and 3 tablespoons of sea salt in a pestle and mortar. Set aside.
5. Boil the eggs in salted water for about 6 minutes, refresh in cold water until cool enough to handle, then peel each egg and set aside.
6. Pick the inner leaves of the round lettuces. Finely slice the chicory bases, and separate the leaves. Arrange on a serving platter.
7. Scatter over the remaining chopped parsley and chives, snip over the cress, then halve the eggs and place on top.
8. Sprinkle over some chilli salt and divide the anchovies between the eggs, drizzling over a little of the anchovy marinade too.
9. Serve with the salad cream on the side – so simple, so delicious.
Ingredients
6 eggs,
3 tablespoons butter
1 small white onion, finely chopped
2 teaspoons cumin seed (zeera)
1 medium tomato, finely chopped
2-3 tablespoons fresh cilantro/coriander (both leaves&stems), finely chopped
2-3 thai bird chillies, sliced straight into the mixture in the pan with kitchen shears.
Salt to taste
Method
1. Break the eggs into a bowl, add salt and whisk lightly together, just enough so that the yolks combine with the whites.
2. Place pan over a fairly medium heat, add the butter and tilt the pan from side to side so the pan is coated evenly.
3. As soon as the butter stops foaming and begins to turn a nutty brown, add the onions and stir for 5-7 minutes till soft and golden.
4. Add the cumin seeds and fry for 2 minutes till aromatic. To this, add the tomatoes and stir till warmed over and slightly soft.
5. Turn the heat to low. Add cilantro, the egg mixture and chilies. Continue to stir the eggs swiftly, for another 5-7 minutes, until they are at the point of setting and resemble a soft custard.
6. Make sure to keep scraping the bottom and sides of the pan. Serve immediately; while warm and creamy.
Serves 4
Ingredients
1 cup distilled white vinegar
2 large eggs
Sea salt and freshly
Grounded black pepper
Method
1. Pour 1/2 cup vinegar into each of 2 small bowls. Crack 1 egg into each bowl, taking care not to break yolk; let stand for 5 minutes.
2. Meanwhile, bring a saucepan of water to a boil over medium-high heat. Using a whisk, vigorously swirl water until a vortex forms in the center.
3. Slip 1 egg with vinegar into vortex and continue to swirl water with whisk around edges of pan until it returns to a boil.
4. The egg white should wrap tightly around the yolk, forming an oval shape. As soon as water returns to a boil, reduce heat to medium and gently simmer egg, frequently swirling water, for 2 minutes. Using a slotted spoon, lift egg from water and use kitchen shears to trim any stray pieces of egg white.
5. Place egg on paper towels and gently blot; transfer egg to a bowl or plate. Repeat with remaining egg. (If poaching more than 2 eggs, repeat using fresh water.)
6. Season with salt and pepper.
7. Immediately transfer to a bowl of ice water and let cool. Using a slotted spoon, transfer to a plate.
8. Rewarm in a saucepan of simmering water for 1 minute.
