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Egg Bhurji With Berkswell And Shallots
Egg Bhurji With Berkswell And Shallots
Indian
Main
15 mins
Eggs
Easy
Serves
6

This dish was created almost by accident after we started making staff breakfast meals in our Soho restaurant. The first time I ate Indian scrambled eggs (or 'egg bhurji' in Mumbai) I remember thinking how superior it was to how we eat them at home - I found the Indian spices far more exciting. I have created my own version for you to try, but have stuck to the traditional way of preparing the eggs, using lots of butter, and cooking over a low heat, to retain that melt-in-the-mouth texture. With the lardo (cured pig fat), melting over the hot eggs, topped with salty Berkswell sheep's cheese and sweet and sour shallots, this is the perfect balance of flavours. If you can't get Berkswell, you can use Parmesan, Pecorino, aged Chedder, Comte or Gruyere. Leave out the lardo if you're vegetarian - the result is still delicious

Recipe courtesy of
Ingredients
  • 12 local, large free-range brown eggs
  • 1 large red onion, finely chopped
  • 3 green chillis, finely chopped
  • 1 bunch of fresh coriander, finely chopped
  • 200g (7 oz/scant 1 cup) unsalted butter
  • 1 tbsp cumin seeds
  • 1 handful of fresh curry leaves
  • 1 tsp ground turmeric
  • 4 slices of sourdough bread
  • 12 slices of lardo
  • 400g (14 oz) Berkswell cheese, finely grated
  • sea salt, to taste
  • micro coriander (cilantro), to garnish (optional)

For The Pickled Shallots

  • 500g (1lb 2 oz) banana shallots, thinly sliced into rings
  • 200ml (7 fl oz/scant 1 cup) Pickling Liquor (see page 183 of the Kricket cookbook)

Note: this recipes makes more pickled shallots than required for 4 people but it is well worth making up a batch for you to use as you like! Just store in a sterilised jar and keep in the fridge. It will keep for a few months

Method
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Method
  1. To make the pickled shallots, steep the shallots in the pickling liquor for 1-2 hours at room temperature, then keep in the refrigerator until needed
  2. Whisk the eggs in a bowl with the red onion, green chillis and coriander
  3. Reserve a little of the butter for the toast and melt the remainder gently in a frying pan (skillet). Add the cumin seeds, curry leaves and turmeric and cook over a medium heat for 30 seconds or so, stirring, until the spices are fragrant
  4. Add the egg mixture, reduce the heat and cook very gently, stirring continuously with a spatula or a wooden spoon, for about 3-4 minutes until the eggs are just cooked but still soft. Season to taste wiht salt and remove from the heat
  5. Toast the sourdough bread and spread with the reserved butter. Spoon the egg mixture on the toast, top with a slice of lardo, a sprinkle of grated cheese, a few slices of the pickled shallots and garnish with micro coriander leaves (if using)

The Pass was created to help the many people now struggling to feed themselves and their families as a result of the Coronavirus pandemic. If you like or use this recipe, please consider making a small donation to Hospitality Action to help those whose livelihoods have all but disappeared.

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