Ingredients For the egg and prawn curry 2 tbsp oil
1 shallot, chopped
1 clove garlic, chopped
Bit of fresh ginger
½ tbsp coriander seeds
1 tsp cumin seeds
½ tsp chili powder or flakes
½ tbsp tomato paste
¾ cup water
3 hard boiled eggs, halved
125 g shelled raw prawns (I bought them shelled)
20 g creamed coconut
Boiled potatoes (optional)
For the hash brown nests 250g frozen hash browns, thawed
½ tbsp olive oil
¾ cup cheese, grated
4 small eggs
3 rashers short cut bacon
Extra tbsp cheese, grated
½ tbsp parsley, chopped finely
1 avocado (optional)
Method For the egg and prawn curry
Heat the oil in a wok or frypan, and add the shallots.
Cook until they are starting to brown, and add the ginger and garlic. Cook for about a minute.
Add the other spices and cook on low for about 2 minutes, stirring sometimes. You may have to add a bit of water if it dries out too much. Add the tomato paste.
Add the water with a bit of salt if needed.
Cover and simmer for 10 minutes.
Add the hard boiled eggs, mix gently, cover and cook for about 10 - 15 minutes, stirring occasionally.
Add the prawns and when the curry starts to simmer, stir in the creamed coconut. Do not overcook or the prawns will get tough.
Bring it to the boil once again, and then serve with boiled potatoes underneath (optional).
For the hash browns
Break up the hash browns and mix with salt, pepper, oil and ¾ cup grated cheese.
Grease a muffin pan and put the mixture in, pressing down with your fingers to pack them tightly. Shape into nests that will be filled.
Bake at 190° f/forced, and till the edges have gone brown - about 15 minutes.
Meanwhile chop up the bacon into small pieces and cook till it is brown.
Put a small egg into each "nest" - I did not want to eat so many eggs, so I put the yellow in some, and the white in others. Add pepper and salt if desired.
Add the small pieces of cooked bacon, another tbsp grated cheese, and a bit of chopped parsley.
Bake at 160° f/forced until the egg whites are set which is usually about 10 - 12 minutes.
Let them cool slightly before sliding a knife or other object down the sides to loosen them.
Serve with the curry and avocado slices.
They would also be great for breakfast, brunch or just a snack, and are something different if you have visitors.